Sliced-Veggie Lentil Soup

Make an easy, robust soup that contains four veggies (1/2 pound each of carrots, celery, zucchini, and yellow squash), a 1-pound bag of lentils, and ~8 cups of water and seasonings (or broth). This recipe is a process that's a cross between making my veggie pasta and my short-cut, convenient veggie lentil soup.

• The veggie pasta uses four kinds of fresh vegetables and other ingredients (pasta, mozzarella cheese, and parmesan cheese).
• The convenient veggie lentil soup uses a vegetable dry-soup packet and lentils.

My pixstrip shows the following image areas:

1. Implements
2. Ingredients (veggies, lentils, fajita seasoning) laid out
3. Washed, trimmed, and sliced veggies
4. Sliced veggies in soup pot
5. Boiling pot of veggies in front, saucepan of lentils in back
6. Soup, ready to ladle out

Implements

• Soup pot and lid
• Ladle
• Kitchen cooking spoon
• Strainer
• Saucepan
• Plate for veggie handling
• Paring knife
• Peeler for carrots
• Temporary bowls for sliced veggies if you want (not shown)

Ingredients

• 1/2 pound each of the following vegetables: carrots, celery, zucchini, yellow squash—washed, trimmed, and sliced
• 1 pound of dry lentils, rinsed and drained
• Seasoning (Fajita seasoning works well. Also ok to refer to lentil package recipe for info.)
• 8 cups water for soup—YMMV for the amount you eventually use.

Instructions

1. Wash, trim, and slice the veggies. (My own favorite slicing device is my Presto Salad Shooter, which I've had since the early 90s.)
2. Pour the veggies and water into the soup pot.
3. Wash and drain the lentils, pour into saucepan with enough water to cover them. (OK, I'm squishy about the total amount of water.)
4. Bring both pots to boil. If appropriate, watch to ensure contents don't boil over. Skim froth as necessary. Pour lentils into the soup pot; turn down heat to simmer. Season to taste.

Note: The heating process can take about an hour. The lentil bag instructions say bring to boil, reduce heat to low, cover the pot, and simmer for 35 minutes until lentils are tender.

Post-recipe Thoughts
The veggie preparation (wash, trim, slice) can take longer than anticipated—maybe an hour in addition to another hour for soup boil and simmer. Natural stages to break up the recipe process:

1. Preparing the veggies, lentils
2. Combining, heating, seasoning

As holidays are coming around, omnivores can easily incorporate use of leftover turkey or ham—

• Use broth that you make instead of just water (adjustment for salt as appropriate).
• Add leftover meat (2 cups or more of leftover turkey or ham pieces—you know, mostly oddball sizes that you chop into consistent bites or nibble sizes).

Suggestion: Freeze excess soup in suitable serving size containers so you don't feel compelled to consume it in consecutive days till done.

A Convenient Bean Soup

Now that the weather's getting cooler, thinking about soup. My basic *convenient* soup recipe calls for a can of refried beans and fluid. The image at the top of this article is an idea guide, usable as an auxiliary shopping list. If you can boil water, you can easily make the soup.

The ratio of fluid to canned refried beans is one to one. YMMV for soup thickness, depending on the brand you buy. You might want to start out with half the amount of fluid in case the brand put in more cooking fluid for their processing. (Yes, have done that before, too.)

These instructions make one quart of soup if using a standard 16-oz can of beans. If you want, you can halve the recipe and save the other half of the beans for another time. Or you can store the other half of the processed soup for another sitting.

Instructions

1. Open the can of refried beans.
2. Spoon the beans into a saucepan.
3. Use the can to measure fluid, then pour the fluid into the saucepan.
4. Stir and heat the contents.
5. Add whatever ingredients from the list, or anything else that sounds good. (If you want, add these ingredients AFTER you pour the soup instead of before.)
6. Pour into bowl(s).

If you buy the packaged refried beans, double the amount of fluid and follow the package instructions.

One additional idea—for a group gathering, heat several cans of refried beans and water in a large pot. Set aside bouillon powder. Acquire all the suggested add-ins. Let the guests ladle their own soup and add in what they want. Remember to have extra bowls and spoons on hand. Expand on a party idea. With a bunch of the ingredients, you could even move sideways with the thought and try queso dip and chip ideas.

Another convenient soup recipe you can try is my veggie lentil soup.

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".