In addition, this is the first time I am making it with dry lentils (not canned) and without store-bought broth. If you want to use those time-savers. see Easy Lentil Soup.
Some other things I'm doing differentley include using my food processor to thinly slice the veggies, and cooking two kind of lentils separately. Lets get started!
2. Add a sprinkling of flour, celery, mushrooms, and tomatoes. to the pan.
3. When everything is softening and taking on color, add red lentils equal to about half to 2/3 the amount of the veggies and three times that amount of water.
4. Add whatever herbs you have, such as: chopped rosemary, basil, thyme, lavender, chopped or powdered garlic, or other seasonings to taste (like curry).
7. When black lentils are cooked add them back to the main creamy soup. Leave the black lentils whole.
I love how the tiny smooth black lentils feel in my mouth. I also think it's a nice looking soup with the light colored soup and the dark lentils. I forgot to add the scallions and I forgot to buy garlic. If you try it with scallions let me know what happens. I think I need to grow some lavendar, because I really like lentil soup with fresh lavendar.
This soup was much healthier and less fattening than previous generations of my "Easy Lentil Soup," and it didn't take much longer to make. I'm so glad I've gotten over my reliance on expensive boxed broths for flavor!