During the winter, I enjoy eating a hearty lentil soup for dinner. You do not need many ingredients to make it tasty: onions, carrots and celery are a nice base to start a good lentil soup. For meat eaters, you can add fried bacon, small bits of prosciutto or chunks of chorizo. I like to add some spices to give it an interesting edge (curry, for instance, or ras el hanout for a Moroccan twist).

Ingredients (serves 6):

1 lb lentils

1 carrot, cut in small cubes

1 celery chalk, cut in small cubes

1 small onion, chopped

1 tsp curry powder

1 chicken bouillon cube

1 tbsp butter

In a large saucepan, melt the butter. Add the onion, celery and carrots, and cook for about 5 minutes on low/medium heat. When the vegetables become fragrant and slightly cooked, add the lentils, mix and cook for 1-2 minutes. Add some water to a level about 1 inch above the level of the vegetables. Add the chicken bouillon and curry powder. Bring to a boil, stirring regularly. Add water as needed. 

The cooking time and amount of water you should add really depend on the type of lentils you are using, as well as on the desired thickness of the soup. I typically cook the lentils for about 30 minutes. You should taste them and they should be melting in your mouth.

Adjust seasoning and enjoy!