I put lentils in the crockpot before I go to bed with enough water to cover them 2 inches deep, a tablespoon of minced garlic, a small chopped onion, 3 or 4 sliced carrots turn it on high and it's done in the morning. I usually add salt afterwards, seems the lentils are more tender that way.
for variety I may toss in a cinnamon stick or some cloves (my attempt at south asian) or a little oregano and chopped Italian parsley.
spinach, chopped tomatos and/or rice are all good additions to lentil soup as well.
during the holidays if I'm at a party or dinner where a ham is served I always inquire how the host uses the ham bone. if they shrug or say "throw it out" I'm sure to ask for it. Great for lentils or split peas.

absolutey right, soup without the proper amount of salt in bland and unappealing. Celery adds natural salt to the flavor so I always put celery in my soup. When making stock that will be strained big chunks with the leaves are fine. But If you are making soup that goes from pot to table dice or slice it first. I salt lightly at first , but I always salt,and add more toward the end of the cooking time if needed.

Pumpkin Spiced Lentils
(Adapted from Susan Regis)

Total time: 1 hour

1 small pumpkin, about 4 pounds
1 tablespoon butter
1 tablespoon sugar
Salt and freshly ground pepper to taste
3 tablespoons olive oil
1 carrot, diced
1 teaspoon chopped ginger
4 shallots, minced
1 leek rinsed and minced
1 bay leaf
1 tablespoon curry powder
1 cup lentils
1 1/2 cup chicken broth
1 cup water
2 tablespoons minced cilantro.

1. Preheat the oven to 400 degrees. Cut the pumpkin into 4 wedges. Peel and remove the seeds; cut three of the wedges into 1-inch cubes, and set aside. Cut the last quarter into 4 pieces. Butter a baking sheet, and place the four pieces on it. Sprinkle with sugar; season lightly with salt and pepper. Roast until the pumpkin is soft and caramelized, about 15 to 20 minutes. Reserve for garnish.
2. Put the olive oil in a heavy-bottomed saucepan over medium-low heat. Add the carrot, ginger, shallots, leek, bay leaf, pumpkin cubes and curry, and cook for 5 minutes. Add the lentils, and toss to coat with oil. Add the chicken broth and water, and cook over medium heat until the lentils and vegetables are tender, about 20 to 30 minutes. Season with salt and pepper. Add the cilantro. Spoon onto four plates, and top with a piece of the caramelized pumpkin. Serve with sugar-cane chicken (see recipe).
Yield: 4 servings.
Approximate nutritional analysis per serving: 390 calories, 15 grams fat, 8 milligrams cholesterol, 75 milligrams sodium (before salting), 15 grams protein, 60 grams carbohydrate.

definitely gonna try the vinegar & dijon!
I like to garnish with fresh chopped Italian parsley of cilantro.

Bacon is a wonderful thing to add to just about any soup. The vinegar and dijon sound wonderful, I'll have to try it.

You're not crazy - my favorite potato soup uses it too - and apples.

not lentils, but the split pea soup & cornbread recipes on the following thread knocked my socks off! with the change in the weather, I think it's about time to dust off these recipes and cook up a pot of this soup (and do some cornbread muffins!).

recipeexchange.tribe.net/threa...7071ae