Vikke Keith's Lentil Soup Recipe...

Measurements are not exact. If done right, the result is a refreshing, light lentil soup with a complex blend of flavors.

1 large onion diced

3 shallots (or cloves of garlic if you don't have shallots) diced

2 Tbs butter

5 cups water

1 dry bay leaf (or 3 fresh)

1 cup lentils (make sure to rinse and remove any ugly lentils or chunks of dirt)

3 celery stalks cuts into little pieces

5 carrots peeled, and cut into thin rounds

1 tsp lemon zest

juice of 1 lemon (or more to taste)

fresh basil (8-10 leaves)

salt & pepper

Sauté onion and shallots in butter until soft. Add water, carrots, celery, and lentils. Heat on high until boiling, then reduce to a simmer. Cook 45-60 minutes until lentils are done (they will remain whole, but soft). You may need to add more water to get it to the right consistency. Add salt and pepper to taste. Then add lemon and lemon zest. Bring back to simmer. Break up basil into bits, add to soup just for a few moments (don't overcook it). Serve and enjoy.