Vegetable Lentil Soup

In a large stockpot, heat oil over medium heat and add lentils, zucchini, squash, leeks, shallots and garlic. Sauté 5 minutes. Add 1 cup stock, stirring up brown bits from bottom of pot. Add remaining stock and bring to a simmer. Cook until lentils are done, about 10 minutes. Add herbs and season to taste. If desired, finish the soup by adding the butter.