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Lentil Soup, simple

This is a quick cooking, quick preparing soup that can vary with what’s available. Change up the herbs, the veggies, the greens…different every time with the perfect lentil holding it all together with that fabulous flavor.

Source: My noggin' (Entered by Lara Rasmussen Anderson)
Serves: 3-4 but make double or triple to save for lunches


Ingredients
1 cup lentils (green/French ideal, or brown)
4 cup water
1 tsp sea salt
1/2 tsp ground black pepper
1 cube vegetable boullion, optional
2 sweet peppers, chopped
5-6 stalks celery, chopped
2 onions, chopped
1 tsp herbs (thyme or sage or basil)
1 Tbsp fresh parsley, chopped
2-3 carrots, chopped (optional)
1-2 turnips, chopped (optional)
1 small rutabaga, chopped (optional)
1 cup winter squash, chopped (optional)
2 Tbsp dry sherry (optional)
1 packed cup kale, chopped fine

Step by Step Instructions
  1. Wash lentils and add to pot with water. Start simmering with salt, pepper and bouillon.
  2. Add chopped peppers, celery and onion; and any optional veggies you are using. Continue to simmer with lid on.
  3. Add herbs and sherry and kale.
  4. Simmer until lentils are soft, approx 30-40 minutes. Serve warm.

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