LENTILS WITH SUMMER VEGETABLES

5 cups water (or use part broth)
2 cups lentils (any color), rinsed and drained
2 medium carrots, chopped
2 stalks celery, chopped
1 medium zucchini, quartered and sliced
1 medium onion, chopped
1 to 1 1/2 tsp summer savory
1 to 1 1/2 tsp black pepper
1 to 1 1/2 tsp dried garlic
1 bay leaf
TO SERVE:
cooked brown rice or potatoes

Put everything in a large pot. Bring to a boil reduce heat. Cover and simmer about 30-40 minutes. Remove bay leaf.

TO SERVE:
Serve over brown rice (or maybe potatoes).

Makes 4 reasonably sized servings