weekly recipe

When I feel the first chill of autumn, I like to warm up with my hearty, vegetable Lentil Soup. It's very satisfying, yet healthy and simple. I use whole, fresh, unprocessed ingredients to ensure the best quality and flavor. Bottom line: it's cheap, healthy and satisfying.

Lentil Soup

1 cup of lentils
2 cups of water possibly more as the beans absorb the water
2-3 carrots, chopped
2-3 celery stalks, chopped
1/2-1 small onion
2 garlic cloves
2 tablespoon of cumin
1 teaspoon of paprika
1 teaspoon of thyme
3 bay leaves
pinch of red pepper flakes
salt and pepper to taste

Rinse the lentils thoroughly. Put lentils in a pot and cover with water, leaving plenty of water for the lentils to absorb. I like to soak them over night, but otherwise put on medium heat for an hour or two.  As you chop the vegetables and add it to the pot, continue to add water so it completely covers the soup generously.  Add all the remaining ingredients. Keep it on low heat for a few hours. Check it every hour or so and add water to get the right consistency. If you don't want to let it sit all day, you can turn it on higher heat and it will take an hour or so. Tastes best when it cooks all day. It really soaks up all the flavor. 

Add more garlic or garlic powder if you like. Also, I love cumin and red pepper flakes, so I put a lot. If you aren't sure about the measurements, add them slowly to your preference. Also, if I have other vegetable on hand, I like to throw them in there as well. I've added corn, tomato, mushrooms- all have been terrific. 

Don't forget, you can freeze it, too!