Lentil-Herb Soup

1 cup dry lentils, rinsed 

1 onion or 3 green onions, chopped and sautéed

5 c water 

1 carrot, grated

1/8 tsp oregano

¼ cup chopped parsley

1/8 tsp thyme

2 tbsp vegetable oil

1 tsp salt, or to taste

2 tomatoes 

Sauté veggies in oil and add remaining ingredients.

Add 1 or 2 chopped tomatoes or a small can of whole tomatoes. 

Bring to a boil, reduce heat, cover and simmer for 45 minutes or until lentils are tender.

This simple, tasty, nutritious recipe came my way via my dear friend Luanne, a.k.a. Skip-to-My.

As a variation, I added 2 tb paprika to the broth, and at the end I stirred in fresh spinach and a cup of chopped olives. Thanks to Post Punk Kitchen for the excellent idea. You can also sauté some chopped celery along with the onions and carrots. Anything goes!