So thanks for posting!

Cheers.

First, measure out about three cups of brown lentils and rinse them well. Put them in a pot big enough to hold soup for four people and cover with water about an inch above the lentils. Heat to boiling and boil for ten minutes. Drain the lentils and set them aside.

Next, saute some garlic and onions – if I’m making a big pot of soup to serve two to four and have leftovers, I use maybe a half of a cup to a cup of minced onions (depends on how much you like onions) and one to two tablespoons of minced garlic. Saute in a pan with a tablespoon or so of olive oil until tender.

When that’s done, add the lentils and five or six cups of liquid. That part is really up to you based on how brothy you like your soups. As long as you are using at least a cup or two more water than lentils, the lentils will cook just fine. If the soup is starting to look dry, add some more liquid. I use a vegetarian imitation chicken boullion, but you can use vegetable stock, real chicken broth or just water and the taste shouldn’t be too different. I usually do half water and half flavoured liquid.

Add to the pot two or three tablespoons of tomato paste. Again, the amount is up to you depending on how much you like tomatoes.

Add salt and pepper to taste, and for a Greek flavour, use a little less tomato paste and add oregano, bay leaves and rosemary. Just remember to take the bay leaves out before serving (or using ground bay leaves instead).

I usually cook my soup for about forty-five minutes. You can bring it to a boil once the liquid is added, but pre-boiling the lentils makes it possible to just simmer it after adding liquid. I usually just taste test it to see if it’s done, rather than count on a specific amount of time. If the lentils are nice and tender, it’s probably done.

This soup is wonderful with fresh homemade whole wheat bread. To be Greek about it, drizzle with olive oil and red wine or balsamic vinegar. I really like mine this way, while my husband prefers it without. I do sometimes mix in a little extra olive oil before serving, though (anyway, it’s the vinegar that he really doesn’t like).

I know this isn’t in great recipe form, but since I’ve been making it for awhile and so frequently, I don’t use a recipe anymore…I just do it from memory and throw it together. My husband is a big meat eater and he absolutely loves this soup. He also loves white bread, but will devour half a loaf of my homemade brown bread while eating this soup. It’s a winner especially when it’s cold or dreary outside.

We used to buy canned lentil soup for two dollars a can – two cans would feed two of us. Now I can make a big pot for probably around two dollars and it could easily feed four or five.

My biggest gripe with vegetarian soups is usually that they are so watery and not hearty at all, but this one defies that tradition.