Lentil Soup

Many years ago after an afternoon of cross-country skiing, we had the fortune of meeting a gracious woman who extended an invitation to join her for some lentil soup. We weren't able to join her, but have associated lentil soup with skiing ever since. Today was a cold and snowy day and my hubby was able to hit the slopes with my nephew, so I decided to make some lentil soup for their arrival home. If you haven't tried this, go for it. Lentils have loads of protein, fiber and vitamin A. They are also inexpensive and easy to work with.

1 TBSP. olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
1 stalk celery, finely chopped
1 carrot, finely chopped
1/2 tsp. fresh ground pepper
1 pound lentils
28 oz. vegetable broth
4 c. water
1/4 tsp. cayenne pepper
1 dried bay leaf

Sort out any broken lentils and rinse, set aside.
In a large saucepan, heat olive oil over medium heat. Add onion and garlic. Cook and stir for about 1 minute. Add celery, carrot, and pepper. Stir 1 minute more. Add lentils, broth, water, cayenne pepper and bay leaf. Bring to a boil and reduce heat to medium. Continue to simmer while partially covered for 25 minutes or until lentils are tender. Remove and discard bay leaf. Serve hot with some great bread.