When our younger daughters were growing up, they were not fond of trying new foods. Don and I both love Lentil Soup, but Roni and Nessa did not like it. They called it Mental Soup. Don made a variation of this soup for dinner on Saturday night. Thanks, Don! Not only did we have a delicious meal, but I have lunch for a couple days this week.
Mental Lentil Soup
1 pound dry lentils
8-1/2 cups water
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and cut in rounds
1 can (6 oz) tomato paste
2 vegetable (or beef) bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
In a large pot, saute the onions and carrots in the olive oil until the onions are transparent. Add water, lentils, bouillon and spices and cook for about 30 minutes until lentils are tender but not mushy. Skim off the foam as it comes to the surface and stir the soup occasionally as you cook it. Add the tomato paste and simmer for 10-15 minutes more. Serve with crusty bread and a salad for a delicious supper. A grilled cheese sandwich is very good with it, too. I generally add a little bit of vinegar to my bowl when I eat it. The vinegar gives it a tangy flavor.
If you like a spicy soup, you can add turmeric, cumin, cinnamon and roasted red peppers to this soup for an entirely different flavor.