Featured recipe from Marilu's table * Red lentil soup

Soup weather is here! Yes, as the weather gets cooler, one of the things we love to eat is soup. It's warm and filling and easy to digest. Best of all, it's easy to make your own soup that far exceeds anything you can buy.

This is a favorite soup of THM'ers. It's easy to prepare, and everyone (even the "I'm not eating healthy!" crowd) loves it. Plus, if you pack a lunch, it travels well.

Red lentils are smaller and cook faster than regular green lentils. Sometimes we make this with smoked paprika for a slightly different flavor.

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Red Lentil Soup

Purple * Serves 4

1 Tablespoon of olive oil

1 Tablespoon of sunflower oil

1 large onion, diced

1 large carrot, diced

2 stalks of celery, sliced

2-1/2 cups of vegetable stock

4 ounces of red lentils

1 teaspoon of salt

1 teaspoon of paprika

small pinch of cayenne pepper

Heat the oils in a frying pan. Add onion, carrot, and celery cook until the onion is soft. Add the stock, lentils and seasoning. Bring to a boil then cover and simmer for 5 minutes. Reduce heat and cook for about 45 minutes or until the lentils are tender. Serve hot.

On the side, try: green salad or crudite plate, and crusty whole-grain bread for those with hearty appetites.