Lentil Soup 1 lb bag lentils 2 (full-size, leaves are a bonus) ribs of celery 2 medium/large carrots 1 medium onion 1 T olive oil 1-2 T minced garlic 1-2 t cumin seeds 2 cinnamon sticks salt, freshly ground black pepper to taste 1 gallon water Put the onion in the *freezer. Scrub the other veggies, and rinse the lentils. Mince the celery, and one of the carrots. Cut the other carrot in bite-sized pieces, reserve. Start heating the olive oil over high heat. Peel and finely chop the onion. Add the minced celery, carrot and onion to the hot oil. Saute for a minute or two. Briefly grind the cumin seeds in a mortar and pestle, then add to the pot, along with the cinnamon sticks and garlic. Continue to saute the aromatics and spices for another minute or so. Add the rinsed lentils; stir them around in the hot oil to coat, then add about a gallon of water. Depending on how well done you like your carrots, you can add the larger chunks with the water, or in 30-40 minutes. Cover pot and bring to a boil or simmer over high heat, then reduce heat to maintain a simmer. Cook for about an hour, then add salt and black pepper to taste. Remove cinnamon sticks before serving, if you care. *This slows down the release of the sulphur compounds that make onion chopping tearful. Skip this step if chopping onions doesn't bother you. A common variant I've used: add a few tablespoons of tomato paste, and a little bit of something alcoholic to release the alcohol-soluble flavor compounds in tomato. I usually have sherry on hand, so that's what I use most often.