VEGETARIAN LENTIL SOUP

Original Version

I c. lentils
4 c. water
2 tsp. salt
I carrot, diced
1 or 2 ribs of celery, diced
2/3 c. chopped onion
1/8 tsp. ground thyme
2 Tbs. butter
1 (16 oz) can whole tomatoes

"Legalized" Version

I c. lentils
4 c. water
omit
I carrot, diced
I or 2 ribs of celery, diced
I med. onion, chopped
1/8 tsp. ground thyme
omit
1 (14 to 16 oz) can no-salt added tomatoes

Rinse lentils. Place in pot with water, salt (if using), carrot, celery, onion, bay leaf and thyme. Cover and
simmer over low heat for 45 minutes. Add butter if using. Drain tomato juice into pot. Coarsely chop
tomatoes and stir into soup. Heat through. Makes 4 servings.
NOTE: This is another recipe that I frequently double or triple so that I have some extra to freeze

ANDERSEN'S SPLIT PEA SOUP

Original Version

2 qt. water, preferably soft
1 or 2 ribs celery, coarsely chopped
2 c (14-16 oz pkg.) green split peas
I lg. carrot, coarsely chopped
I sm. onion, coarsely chopped
1/4 tsp. thyme
pinch cayenne (red) pepper
I bay leaf
salt, pepper

"Legalized" Version

2 qt. water, preferably soft and reverse-osmosis
1 or 2 ribs celery, coarsely chopped
2 c (14-16 oz pkg.) green split peas
I lg. carrot, coarsely chopped
I sm. onion, coarsely chopped
1/4 tsp. thyme
pinch cayenne (red) pepper
I bay leaf
black pepper to taste

Combine water with peas, celery, carrot, onion, thyme, cayenne, bay leaf and salt (if using) and pepper.
Bring to a boil and continue to boil hard for 20 minutes. Reduce heat and simmer 45 minutes or until
peas are tender. Strain through a fine sieve or process through Mender until smooth. Reheat to the
boiling point and serve. If desired, add I Tbs. dry sherry or dollop of sour cream (Non-fat!) to each bowl.
NOTE: I often double this recipe, but don't add all of the water to yield a thicker soup, which when
frozen takes less room, but can be thinned to the right consistency when thawed.

Commentary from the guy who doesn't cook