Lentil Soup

[ecreegan]

1 cup black lentils
1/2 cup red lentils
1 set of celery stalks (1 head of celery)
2 carrots
1 onion
2 Tbsp cumin
1 Tbsp paprika
1 Tbsp italian seasoning
1 tsp black pepper
1 tsp thyme
6 cups chicken broth
water as needed (I think I used 6 cups?)

Rinse the lentils, put them in the chicken broth, cook.

While the lentils are cooking, slice the vegetables and brown the onions.

Put the vegetables in when the red lentils have dissolved. Add more or less water depending on how much broth you want. Cook until the vegetables are at the desired consistency.

I change around the vegetables and spices and often use green lentils. Using the red lentils adds lentil flavor to the broth.