a classic fall and winter soup that is always a winner, cooks up quickly and so many variations to use seasonal produce.
Wash lentils and pick over carefully to remove any debris
Heat large stock pot over medium heat, add oil, onions, carrots and celery and saute for a few minutes until they start to soften. Add garlic and stir to combine saute for 1-2 minutes. Add drained lentils to sauteed vegetables
Add stock, bay leaves, thyme and kombu, stir to combine. Bring soup to a boil and reduce heat to a simmer. Cook at a simmer for 35-40 minutes until lentils start to get soft.
Add sweet potato or winter squash, stir to combine and continue cooking until vegetables are soft and lentils cooked through.
Add salt and lemon juice to taste
- add small diced pieces of cooked chicken sausage or sweet sausage