I made this this afternoon, and it is so delicious I thought I would share it here.

Doesn't even need blending as it kinda turns to a kind of puree if it is cooked long enough.

1 Onion chopped and suteed in Olive oil (about 1 tbsp) for 5 minutes.

6 cups of Water (called for beef broth but I only had bouillon cubes)

3 lg bouillon cubes (I used McCormicks Gourmet alll-Vegetable beef style)

1 1/3 cups dry red lentils

1/4 cup or so Tomato paste

1 tsp Italian Seasoning

pepper to taste

Add broth to the onions till boiling then add rest of the ingredients,

turn heat down low and simmer about an hour, stirring occasionally.

I must confess I found about 1/3 cup of leftover raost beef gravy in my freezer and I threw that in for good measure as the fat had been removed.

I can hardly keep out of this - it is that good!

much more Protein that potato or tomato Soup which is what I was going to make.

OK here is the soup I am currently eating:

Homemade Vegetable Soup:

2 cups diced tomatoes & juice if using canned, peeled if using fresh

1 med. size onion chopped

1 cup carrots chopped

1 cup potato chopped

2 cups of other vegetables (your choice) what you have on hand..

(I went with canned green Beans and corn, should've left out the corn at this stage,)

1 quart chicken broth

*optional: cover a chicken breast with Water and cook for 15 minutes - add the chiken chopped and the water.

Add salt, pepper, garlic pdr to taste and it may even need a chicken bouillon cube depending on the amount of extra liquids go in from canned veggies & chicken breast. Check for taste.

Add parsley and lemon juice at serving.

Bring to a full rolling boil, then let simmer til everything is nice and tender.

always good leftover.

*Tip for future soup making - keep a container in the freezer that you put in the cooking water from any veggies that you cook or steam, and when it is full, time to make soup, just add it to the pot as you go along, great for the flavour and the nutrients.

Tomorrow I'll be 28 days out. Does anyone know if I can eat a fresh tomato? I have a crabmeat spread that would be delicious with tomato.

OK here is the soup I am currently eating:

Homemade Vegetable Soup:

2 cups diced tomatoes & juice if using canned, peeled if using fresh

1 med. size onion chopped

1 cup carrots chopped

1 cup potato chopped

2 cups of other vegetables (your choice) what you have on hand..

(I went with canned green Beans and corn, should've left out the corn at this stage,)

1 quart chicken broth

*optional: cover a chicken breast with Water and cook for 15 minutes - add the chiken chopped and the water.

Add salt, pepper, garlic pdr to taste and it may even need a chicken bouillon cube depending on the amount of extra liquids go in from canned veggies & chicken breast. Check for taste.

Add parsley and lemon juice at serving.

Bring to a full rolling boil, then let simmer til everything is nice and tender.

always good leftover.

*Tip for future soup making - keep a container in the freezer that you put in the cooking water from any veggies that you cook or steam, and when it is full, time to make soup, just add it to the pot as you go along, great for the flavour and the nutrients.

Stoongal -

Sounds like another GREAT recipe - I will be going to the grocery this weekend, so will get ingredients to make both the Lentil Soup and this one too. Thanks!!!

Tomorrow I'll be 28 days out. Does anyone know if I can eat a fresh tomato? I have a crabmeat spread that would be delicious with tomato.

The list says pureed veggies until day 30; however, I think if you cut the pieces small enough you will be fine. Sounds yummy!

The list says pureed veggies until day 30; however, I think if you cut the pieces small enough you will be fine. Sounds yummy!

Thank you.

WOW! I made this Soup last night and it was DELICIOUS!!! And super easy to make too! And my husband loved it too!

I have to admit until last night I have been a hater of the lentils... but these boiled down to the consistency of a pea soup. Super mushy and delicious! I have to admit that it was SO yummy I ate too much, I think I had a bit more than 1/2 a cup and I was SOOOO full!:blushing:

Great recipe Mom!:biggrin0:

I love every thing called a bean, lentils especially. . . i love yellow split peas the most and boil them down to a mush too. . . i do that to my pinto beans too, add pinto bean seasoning and call it "refried beans" its so good. . . and fat free too cause i don't add anything into them except for the pinto bean seasoning and some salt and mrs dash. . . yummy. . . . I make enough for the week and enjoy it 1/4 cup with whatever else 1/4 cup of

I just want to add that Lentils are an excellent source of fiber as well. Most Americans only get 4-8 gms of fiber daily and our bodies require 25 grams to operate at peak efficiency. When you eat more fiber you will be "satisfied" longer as it takes longer for fiber to break down in your system. The great side benefit is that it will regulate your bowels. Red lentils are the highest in fiber of all the lentils.

I made this soup and it is great!!! Thanks Stoongal