I had about a cup of those lentils left. Then a few weeks ago, DC area had a huge snow blizzard, which caused me to lose power the entire Saturday (February 6th). Luckily, I have a gas stove, which allowed me to prepare this Quick cooking lentil soup with home-made croutons.
1/2 onion, diced
3 carrots, peeled, chopped
3 garlic cloves, sliced
5 cups water
1 cup quick cooking sprouted green lentils
1 bay leaf
1 potato, peeled, diced
several slices of whole wheat bread, crust removed, cut into cubes
1. Heat olive oil in a pan. Add onion, carrots and garlic and saute until tender.
2. Meanwhile, bring water to boil, add quick cooking lentils and cook for 5 minutes.
3. Add potatoes to the lentils, season with salt, and add a bay leaf. Cook for about 20 minutes till potatoes are tender.
4. Add onion/carrots/garlic mixture to the lentils and potatoes. Simmer for 10 minutes. Adjust the flavor with salt and pepper.
5. For the croutons: In a cast iron skillet heat olive oil. Add your bread cubes. Season with garlic salt to taste and cook till the bread is browned on all sides. (Originally I was planning on making the croutons in the oven, but my oven was not working without power.)
If you don't have quick cooking sprouted lentils, use the regular kind: you'll just have to cook them longer than 5 minutes...most likely at least 30 minutes. The consistency of this soup is closer to the stew. You can add more liquid if you want, or you can even puree the final product.