Instructions: One of our favorite meatless soups is made from lentil. It is very simple so I do not measure. Take a pot and fill it with just a bit less water than you want for your final amount of soup. Into this put about 1/4 c. rinsed lentils for each person to be served. Simmer the lentils until very tender. The time will vary depending on how fresh the lentils are - anywhere from 30-60 minutes.

It also depends on personal preference. Some like their lentils softer than others. Any time after the lentils are tender, season to taste with basil, garlic and Lawrys salt. Simmer for another 10 minutes or more to blend flavors. For a complete meal, serve with crusty garlic bread and carrot sticks. You can vary this soup by adding chopped onions or other vegetables. It tastes great but the lentils tend to dye whatever you put in there a rather grayish brown. It doesnt look very appetizing.

Lentils come in several varieties. The French lentils (very small, greenish to brown in color)tend to be the quickest to cook. Fresh ones will be tender in as little as 15 minutes. Most often we use the regular sized brownish lentils.

These get called green, red, or brown depending on where you live. Dont confuse them with the orange or yellow colored lentils that quickly turn to mush when cooked or with split peas. The greener the color of the lentil, the most recently harvested.

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