A Convenient Veggie Lentil Soup

My veggie lentil soup is about as convenient as can be—three or four ingredients, depending on whether the fluid is all water or part water and part soup stock/reconstituted bouillon. Make no bones about it. Well, you can if you want. You can also further increase work time by buying, washing, peeling, and cutting up fresh vegetables. I title each of my recipe articles as "A Convenient" something or another because I emphasize convenience, mostly in minimizing the number of different ingredients. The table below lists the four options; the pixstrip above provides visual aids.

Ingredient/Recipe-size Options

Ingredients	Full		Half
Image in pixstrip	1st	2nd	3rd	4th
Dry veggie soup, 0.9 oz packet	2	1	1	1
Lentils, 16-oz. bag	1	1	1/2	1/2
Water	8C	4C	4C	2 1/2 C
Soup stock/reconstituted bouillon	—	4C	—	1 1/2 C
Minimum number of servings	8	8	4	4

Instructions:

1. Pick the recipe option you want to try.
2. Set out the equipment you'll need. (The pixstrip images show the equipment you should have.)
3. Rinse the lentils as instructed on the package.
4. Put the ingredients into a large pot.
5. Heat the ingredients until they come to a rolling boil.
6. Turn the heat down to simmer.
7. Go do something else for about a half hour or so.
8. When you return,
   • Check a lentil or two for the tenderness you want. Add more simmer time if necessary.
   • Taste for seasoning preference. Add more seasoning as you want.
   • If the soup's thicker than you want, add more fluid.

Note: I understated the amount of seasoning needed. It's easier to add more flavoring later than adjust for overseasoning.

November 16, 2015 (update)
If you want to use fresh veggies instead of veggie soup mix, visit "Sliced-Veggie Lentil Soup".