This month, I would like to share a quick and easy recipe that makes a great weekday meal – Mediterranean Lentil Soup. This particular variation - my most successful – was created at 530am one morning while I drank coffee, packed lunches and backpacks, and got ready for the day. Enjoy!

• 2 large onions, chopped
• 1 tbsp olive oil
• 1.5 cups green lentils (sometimes they are sort of brown)
• 1 can tomato paste
• 2 soup broth cubes
• 7 cups of water
• 2 large carrots, peeled and cubed
• 1 heaping tbsp coriander
• 1 heaping tsp cumin
• Black pepper, to taste

In a large pot, brown the onions in the olive oil until they are fragrant. Add the lentils, water, soup cubes, tomato paste, carrots, and spices. Bring to a boil, then simmer for 30-40 minutes. Serve with fresh bread. Yum!

Note - this makes a very thick soup, so feel to add some vegetable broth in to thin it out.