This hearty soup was a life saver this week when the cold weather and rain was getting us down. The lentils provide us with much needed protein, while the vegetables provide the stick to the bones food needed to keep us feeling warm and toasty. This recipe is easily experimented with; use less broth to create more of a thick, stew-like soup, or be creative with your vegetable choices and add some yams or other seasonal root vegetables. Healthy and hearty, the key to any good fall or winter dish!
4-6 cups of vegetable broth
1 1/2 cups dried lentils (any colour)
1 large potato diced
1 small onion finely chopped
1-2 carrots diced
Spices to taste
In a large saucepan, come broth, lentils, vegetable and desired spices. Bring to a boil, then reduce heat to med-low and simmer until vegetables are tender. If you opted for less broth, be sure to keep checking that the soup is not sticking to the pot. Serve with bread for dipping.