Here is a soup that I make sometimes because I have all the ingredients on hand. It is good served with a salad and some crusty bread.
1/2 lb lentils , 2 large onions, 2 carrots, 2 sticks of celery, 1 1/2 pint of vegetable broth (recipe below) thyme, parsley, garlic and 1 tblsp olive oil.
Wash the lentils and soak overnight in a bowl. Drain off the water and place them in a large sauce pan with other ingredients. Reserve butter. Bring soup to a boil and simmer 1 1/2 hours. Blend soup and return to pan. If soup is too thick add some broth. Stir in olive oil and serve hot.
Homemade Vegetable Broth
3 ribs celery with leaves, 1 medium leek with green top, 1 medium zucchini, 3 medium carrots -all cut into two inch pieces, two cloves garlic, stems from 1 bunch parsley, 3 medium onions unpeeled and quartered, 4 peppercorns, 2 bay leaves, 1/2 tsp salt and 1/4 tsp thyme. Put all the ingredients in a 6 quart stockpot with 12 cups of water, bring to boil and reduce heat. Simmer gently skimming scum off top periodically. When scum no longer collects cover and continue cooking 30 minutes. Strain through cheesecloth. This stock can be used in place of other broths when making soup.
Hope you like it,