This time of year I love cuddling up with a bowl of hearty soup.

I was searching the pantry of Aaron's little NY kitchen (wait! I guess it's mine now...anyway)  and saw a lentils that had been there for months, so I decided to put them to good use.

I used a bouillon cause we are on a budget and I didnt have homemade veggie broth in my freezer like I usually do.  This is a good pantry meal.  Everything is usually on hand.  Serve with crusty bread. 

3 carrots, chopped
3 stalks celery, chopped
1/2 dicon radish, chopped
lentils green and red
sodium free vegetable vegan bouillon
water
olive oil
white vinegar
lemon
cumin
dried basil and oregano
black pepper
salt to taste

in a soup pot saute carrots, celery, and dicon in olive oil. add water, veggie bouillon and green lentils (if using red as well, add them later. they do not take as long to cook) When lentils become soft add spices. then add acids (lemon juice and vinegar) to taste. (at the end I added frozen peas and corn)