Hearty Lentil Soup

One of my favorite meals on a cold winter night is Hearty Lentil Soup. Thick and full of rustic flavor, it has a way of warming you up from the inside out. An added bonus is that it keeps very well in the fridge, so I make a full recipe and we eat that for one meal a day all week. To keep it from getting boring I just mix up the side dishes. Serve it with a fresh salad one night, and fresh rolls and fermented dill pickles the next.

Hearty Lentil Soup

In 3 quarts of water cook 2&1/2 cups of any combination of the following:

        Brown Lentils, Red Lentils, Green Split Peas, Yellow Split Peas, Brown Rice

Cook for 45 minutes to an hour, or until just tender.

Add: 1 small onion, chopped

         2 ribs celery, chopped (can use more or less depending how much you like.)

         2 large carrots, chopped

         2 medium potatoes, diced fairly small

         3 cloves of garlic, minced, or 1 tsp dried, minced garlic

         1 pint of diced tomatoes

         1 pint tomato juice

         1/2 Tbsp salt

         1 bouillon cube

         1/2 Tbsp Italian Seasoning (optional)

Bring this all to a boil and simmer until the vegetables are tender. 

A few notes: I usually substitute chicken broth for some of the liquid and leave out the bouillon. 

If I don't have diced tomatoes I just use a little more tomato juice to make up for it. 

I have used a variety of vegetables with fairly good results. Just be sure to add them at                          the right time so they don't overcook. 

Enjoy!