Lentil Soup

This is a very hearty and economic soup and can be easily served as a meal on its own. After being married for two years I learned that this soup was my husband's favorite. That was what my mother-in-law who is an exceptional cook told me on the phone. Two women and one man. Two women love the same man in their own ways and one of the women surely knew more about this man. The question was to ask for the recipe or not to ask for it. You know what happens next. That is our family favorite now. Lentils have a very high level of protein content. You can serve this with a lettuce salad with a simple dressing like lemon juice and olive oil.

Cooking time: about 40 minutes

6 servings

2 tablespoon oil

1,5 cup lentil

3 cups water

1,5 cup diced onion

1,5 tablespoon flour

5 cups water

1/2 teaspoon salt

1/2 cup  alphabet durum pasta or orzo

dried mint 

Wash the lentils, soak over night. Bring 3 cups water to boil, add the lentils, simmer for about 5 minutes. Drain the brownish water. Lentils double their amount after being boiled. Set aside. Dice a medium size onion. 

Saute the onion in oil on medium high heat.  Canola or sunflower oil would be fine. Add flour when onions start to change their color. Keep sauteing. In about 4 minutes the flour will be changing its color. Stirring frequently start adding water. Bring water to a boil, add salt and the lentils, simmer for about 25 minutes. Add mint and orzo or pasta of your liking into your soup (I used alphabet whole wheat durum pasta), check for doneness according to the  cooking time on the pasta package. Mint adds a distinct flavor to this soup. You can be as generous as you like. My husband and I would love 4 tablespoons of mint in this soup but our children set the limits on this. They like their soup without mint and less "watery". I  season my own bowl not the pot. You choose your battles:) Below is the version our children prefers.