Lentil Soup

Ingredients:

6 cups of water

1 carrot (chopped)

1 celery stalk (chopped)

1 medium potato (cubed)

¼ yellow onion (chopped)

1 clove of garlic

1 ½ cup of dry lentils

3 tablespoons of extra-virgin olive oil (optional)

Salt (to taste, optional)

Pepper (to taste, optional)

Rinse the lentils. Sauté the onion in olive oil. You can skip this passage and put all the ingredients directly in the water.

Cook for one hour, checking that the lentils do not absorb too much water. If that is the case, add a cup or two of boiling water (adding cold water would stop the cooking).

Blend with a hand blender for smoother texture or eat as is.

Bon appétit!

You can make Zucchini Soup or Squash Soup by replacing the lentils with 1 lb. of cubed zucchini or 1 lb. of chopped squash (acorn or kabocha).

All these soups freeze very well in Ziplock bags, so you don’t have to eat them for days.