We've been doing the Meatless Monday thing for a few years now, and today, with it being cold and drizzly, I thought a nice lentil soup would hit the spot!

Super easy, all I did was saute a diced onion with some sliced carrots and celery until the onion was translucent, poured in 8 cups of vegetable stock, then followed with two cups of dry brown lentils, a drained and rinsed can of great northern beans, some tyme, salt and pepper, along with some reconstituted dried porcini mushrooms along with their strained soaking liquid, added a bay leaf, and simmered for 40 minutes until the lentils were cooked through. Added a splash of lemon juice at the end, and we enjoyed it with bread and cheese!