Saute’ the first 4 ingredients in a couple tablespoons of water in a hot non-stick frying pan. Cook over medium heat for about 8-10 minutes. Add the broth, water, lentils and seasonings. Cook on medium-high heat until the mixture is boiling. Lower heat to simmer; cook for another 40 minutes.

When the vegetables are soft and tender, lightly puree the soup, leaving it a little chunky. I use an immersion blender for this step, but a regular blender will work well too if you briefly pulse the soup. A food processor could be used as well. Serve hot with some cornbread for a filling and tasty lunch.