Lentil Soup ....gentle.

When it's a day like today, a nice worm bowl of some hearty soup always sounds wonderful. Plus making soup on a snow day always draws me to the kitchen in a more joyful mood than most.

So what to make? Lentil soup! With all the ingredients making themselves known to our kitchen on a regular basis, it takes little planning.

Ingredients: 3 cups dry lentils. (I went with brown)

7 cups water

2 tsp. salt

6-8 med. cloves garlic crushed

2 cups chopped onion (about small onions or 1 large. I used 1 large walla walla sweet)

2 stalks celery, chopped

2 carrots, chopped

1/2-1 tsp Basil, 1/2 tsp thyme, 1/2 tsp oregano (I have all these in out herb garden, two of theses grow year round. I had to brush the snow off the top, but the flavor was just as delicious as ever!)

Lots and lots of freshly ground black pepper

3 medium sized ripe tomatoes

Red wine vinegar to drizzle on top

Place the lentils, water, and salt in a large pot (I used a dutch oven). Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered for 20-30 minuets stirring occasionally.

meanwhile, chop all of your veggies (*except tomatoes) and herbs to get ready for the next step.


Add vegetables (*except tomatoes), herbs, and black pepper. partially cover, and let simmer peacefully for another 20-30 minutes, stirring occasionally.


Heat a medium sauce pan of water to boiling. Drop in the tomatoes for 10 seconds, then take them out, peel off the skin, and squeeze out the seeds. Chop the remaining pulp and add to the soup. let the soup cook for at least 5 minutes more.

Serve hot with a drizzle of vinegar to the top of each steaming bowlful! And Enjoy with a delicious rustic bread!

If you eat this without the bread, you have a vegan, fat-free, gluten-free, dairy and soy free meal!!