Partly because we were in the middle of a snowstorm, and partly because we were having lots of company for dinner last Friday evening, I decided that I wanted to come home from work to a lovely pot of soup to get things started. 

But, as usual, I didn’t have a lot of time to get everything organized Friday morning, so I decided to see how simple I could make it and still end up with something worth sharing (and eating!). Basically the only work was chopping the potatoes and onion, which you could even get ready the night before, theoretically, if you wanted to get ready even faster. Here’s what I did: 

Ingredients
2 small-medium potatoes (approx. 3-inch diam.), rinsed well and diced into 1-inch cubes
1 large Vidalia onion, peeled and diced very small
1-lb. bag green lentils
2 tsp. black pepper
1 Tbsp. oregano (dried)
1/4 cup olive oil
12 cups + 2 cups water

Add all the ingredients to a crockpot with 12 cups of water, set to low, and come back in 8 hours. Serves 10-12.

When I arrived home at the end of the day, the house smelled a-maaaaaz-ing. The soup seemed a bit thicker than I wanted, so I slowly stirred in another 2 cups of hot water, and then it was ready. You should certainly add some salt if you’d like. The only reason I did not was to meet the needs of one of my guests. The soup came out great in any case, and it was definitely good enough to make again. 

That’s it. Enjoy.