Thanks. Most of my soup recipes are altered recipes that I have usually obtained from the net or cookbooks. I generally make changes as I go along, so I usually never know the quantities of the ingredients I use. However the other night I made lentil soup and remember the quantities of the ingredients. It is probably the simplest soup I've prepared for a while and it easy to throw together at the end of a work day. The person who gave me the recipe is from lebanon and used to have a cafe here in No. Ca., DH loved her soup too and liked mine as well. I used my crock pot for cooking the lentils. Eventually I'd like to perfect it so I can have lentil soup for my lunches.
1 c. dried brown lentils
1 1/2 c. stock veggie or chicken
1 tbls. olive oil (I use very little but use olive oil spray instead)
1 chopped onion
1 diced stalk celery
2 cloves garlic
1 tsp. toasted Cumin seeds
Ground Cumin (approx. 2 teaspoons) and fresh ground pepper to taste
Juice of one lemon
Cook lentils and stock 6 hrs. in crockpot (low setting).
Saute veggies and cumin seed till they sweat and are soft. Put veggies and lentils with broth in a 1 or 2 quart pot. Puree with hand blender (or regular blender) until smooth then adjust seasoning. Stir in lemon juice just before serving. Makes 4 servings, I think, DH ate all but one cup, so I don't know the exact amount