So glad the temperature went down today because I have been Jonesin' for SOUP! Today I am making, 'Diana's Lentil Soup.'
1 pound dried, split lentils - rinsed and picked over for stones, 6 cups chicken broth (home made) or vegetable broth, 2 cups water (or 8 cups water and two or 3 cubes), 1 tsp. salt, 1 medium onion, chopped, 1 celery rib with leaves, chopped, Chopped garlic, to taste (I used a big clove), 1 carrot, scrubbed and diced, 1 potato, scrubbed and diced, 1 red pepper, chopped (green, yellow or orange is fine, too), 2 cups chopped ham - second cousin to Bacon! (Or use up leftover chicken or turkey, sausage, etc. - or go meatless; the soup don't care!)
Put all ingredients in your heavy-bottomed soup pot. Bring to a boil. Cover and simmer about 20 minutes until everything is tender. It's rather thick, so you can add more broth or water at the end if you'd like. It is SO yummy! Serve with a dollop of sour cream on top if you have it. Or shredded cheese. You can also serve it over rice to feed a crowd...or teenage boys.
