| 1. |
Rinse the dry lentils, drain, and place in a large stock with about 4 tablespoons of salt in a pot with water covering the lentils and about 3 inches above. |
| 2. |
Bring to a boil, then add the carrots, onions and potatoes. Reduce heat so soup is at a steady simmer. |
| 3. |
After about 40 minutes, add the corn (frozen or canned) and check lentils to see if they are soft through. If not just check them every 10 minutes until they are ready. |
| 4. |
Check to see if the soup needs salt. Once it tastes ready, serve hot. |
| 5. |
You can squeeze fresh lime juice into the soup, Tabasco, Sriracha, anything you think will enhance the flavor. Enjoy! |
| 6. |
Note: feel free to add or substitute vegetables as you see fit. This recipe will make a lot of very versatile soup, which also freezes and refrigerates well. |
