Last night, when I arrived home from work, I walked into a house full of family and friends of all ages eager to spend the evening together, catch up, share stories, and allow the crazy, busy workweek to recede into the distance. And the house smelled wonderful. This is a new recipe, made up on the spot (and on the stove) by my wonderful husband. It was delicious last night, and even more so today, with a few pieces of avocado and lemon juice sprinkled on top. Just so you know, he said he did not peel the carrots.

2 cups red lentils
1 cup green lentils
2 bunches of scallions, sliced thinly (both green and white parts)
4 carrots, washed and sliced
3 stalks of celery, washed and chopped coarsely
1 tsp. granulated garlic powder
3 quarts vegetable stock
1 quart water
salt and pepper to taste

Cook for several hours on medium heat until the carrots are soft, the celery is more or less indistinguishable, and the red lentils have disappeared into the stock. Add more water a little at a time if the soup seems too thick. Easey-peasy!