I’ve always loved a good cup of lentil soup, especially when it’s cold outside. There’s just something very comforting about that. I also like the fact that unlike other dry beans and peas etc., lentils cook in just 15 to 20 minutes and don’t require any soaking.

So I’ve picked up quite a few bags of dry lentils (the common brown ones) and am starting to experiment. So far I’ve made Lentil soup and cooked them in a little chicken broth seasoned with garlic salt and pepper as a side dish.

Here’s the recipe for the lentil soup I made:

Lentil Soup

• 1 small onion
• 1 cup grated carrot
• 3 garlic cloves, finely minced
• 2 chicken bullion
• 12 ounces of dry lentils
• Salt and cracked black pepper to taste
• some cubed cooked ham (optional)

Bring about 5 cups of water to a boil. Meanwhile, chop onion finely, saute with garlic, add carrots and cook slowly for 2 minutes. Add the boiling water to onion mixture, add lentils and bring back to a boil. Add chicken bullion and let cook uncovered, for 30 minutes or until lentils are tender and soup is reduced to desired consistency. Season with kosher salt. Ladle soup with pieces of cooked ham (if desired) and top with cracked black pepper. Serve with hearty bread.

I’d love to hear some of your favorite lentil recipes.

One of my favorite cassorole ingredients is “Creama” as we call it here.

What do you make with Cream of Mushroom soup? Do you have a favorite recipe that you make with this ingredient?

I’ll post mine if you post yours!

During hurricane season last year, I stocked up on chicken broth. Now, I’ve got a garage full of chicken broth. I use it for a few things — that I’ll post below, but could use some more tips.

So, what can I make with chicken broth?