On a chilly (or sick) day, there is nothing I like better than a bowl of homemade soup accompanied by a warm piece of bread. Soup is easy to make, usually inexpensive, can use up veggies left in your fridge from making salad, and is made in large enough batches to have leftover soup for lunch several times. This recipe for lentil soup is lightly seasoned, so be sure to add your own favorite herbs or spices to taste!
1 tsp oil (olive or any vegetable oil)
1 onion, diced
1 carrot, sliced OR 1 cup shredded carrot
4 cups vegetable broth
1 1/4 cup dried lentils
1/2 tsp ground black pepper
2 bay leaves
dash of salt
1 TBSP lemon juice
2 cups water
2 small potatoes, chopped
2 cups fresh spinach, washed and torn up
First, use the oil to sautee the onions in a large pot until the onions are clear (about 4 or 5 minutes). Pour in the vegetable broth and water. Rinse your lentils in cold water, then add to the pot. Add the remaining ingredients and bring to a boil. Cover and reduce the heat, simmering until the lentils are soft and the potatoes are cooked (roughly 45 minutes to an hour). Remove the bay leaves. Add your own herbs or spices to taste; I like mine simple and often just add a little more salt and black pepper. Lentils will absorb more water as the soup sits, so when using it as leftovers you will need to add some water (probably each time you heat a bowlful).