Since winter seems to have reemerged, here is a healthy and delicious soup to stave off the cold. I was given this recipe a couple years ago and it completely opened me up to lentils. It is from the Conscious Cuisine cookbook. Also, if you leave out the fresh vegetables, then it makes a good food storage recipe.
1/4t. olive oil
1 cup chopped, peeled carrots (2 med.)
1 cup chopped celery (3 med ribs)
2 cups lentils (1 lb) washed
1 28oz can diced, peeled tomatoes in juice
1 cup chopped onion (1 lrg)
1/2t. ground cumin
1t. minced garlic
8 cups vegetable stock
1 bay leaf
1t. chile powder
1t. dried basil
Use olive oil to coat bottom of medium stock pot over med-high heat. Add onion, carrot, celery, and garlic. Cook until the onion has softened, about 2 min. Stir in the lentils, tomatoes, stock, bay leaf, cayenne, chile powder, cumin, paprika, and basil. Bring to boil, reduce heat and simmer until lentils have softened, about 20 min. Remove bay leaf before serving. Makes 12 servings.
(If you want it spicy, but not hot, then leave out the Cayenne.)