Lentils (2 bags/2pounds makes at least 6 robust bowls with leftovers)
Water (2 parts for every 1 part lentils)
2 tablespoons (approximately) olive oil
White and green onions, chopped to whatever texture you prefer, 1/2 to 1 cup (to taste)
Salt (to taste)
Fresh or powdered garlic (to taste)
Any assorted vegetables you think would taste good, somewhat finely chopped (to taste)
{tomatoes, spinach, carrots, broccoli, celery}
Assorted spices (to taste) {We like 20+ seasoning blends you can find at various stores}
Pasta, if desired, small to medium shapes, 1 part pasta for 2 parts lentils

Soak in clean, filtered water until soft (you'll be able to bite through a lentil without cracking a tooth). Rinse and drain lentils {Lentils cook fairly quickly so they don’t really need soaking, but I find that they cook more evenly if soaked first}.
When lentils are ready to be cooked, heat olive oil in a large pot and add chopped onions, garlic and
salt. Sauté, then add any other chopped vegetables, stirring until softened (if you’re using defrosted frozen
spinach, add to soup during the simmer process). Add water and stir with your vegetable stock.
Add lentils but be sure the water is cool (lentils become leathery if you start the cooking process in
hot water). Bring mixture to a boil, then drop the heat to a simmer. Add spices. Cover, stirring
occasionally. Add salt and spices as needed. Cook until lentils reach desired softness. If using pasta, I like
to cook it separately in vegetable stock and then add it to the lentil mixture when the lentils are soft, letting
the mixture combine on low heat for a few minutes.

Cooking time can vary but should take between 30 minutes to 2 1/2 hours, depending on volume. Remove from heat
and let sit before serving {I find that this kind of soup tastes better if prepared 12-24 hours before serving}.