2 tsp olive oil

3-4 diced shallots

3-4 sliced carrots

3-4 stalks sliced celery

4 cups organic vegetable broth (I used Pacific brand low sodium)

1 cup water

1 cup dried lentils (I used a half-half mix of yellow & brown lentils)

1/4 tsp black pepper

1/4 tsp dried thyme

2 bay leaves

1/2 tsp salt

1 Tbsp lemon juice

Sautee shallots, carrots, and celery in the olive oil until onions are clear. Add vegetable broth, water, lentils, and spices and bring to a boil. Reduce to a simmer, cover, and cook until lentils are soft (but with a bit of texture); about 45 min, depending on the type of lentils you use. Your house will smell heavenly and you will have a hard time not tasting the soup, a lot, while cooking. Remember to remove the bay leaves and stir in the lemon juice before serving! All-told this dinner - prep to serve took a bit over an hour (but I'm a slow chopper). Makes about 6 servings.

I served with multigrain bread and a green salad (arugula, spinach, sprouts, celery, and cucumber) with raspberry vinaigrette.

Everyone in my family finished their bowl to the last drop (they liked it even better than my bean & mushroom soup). I call that a win! 

(this recipe was inspired by About.com's Vegetarian Lentil Soup http://vegetarian.about.com/od/soupsstewsandchili/r/lentilsoup.htm)