I was pleasantly surprised to come home from work Sunday afternoon and smell the aroma of a lentil soup gently simmering on the stove. The day before was the first accumulating snow here in SE PA, and there's nothing like having your partner make a warm comforting soup for you when you come home from work on a cold snowy day on the weekend. He worked with staple pantry ingredients and seasonal vegetables.  I enjoyed it so much that I requested his recipe so I could share it with all of you.

Lentil and Brussel Sprout Soup
Serves 4-6
Matt Kennedy

10 C Water
1 T Olive Oil
1 C Green Lentils, Dry
1 C French Lentils, Dry
Half Medium Onion, Chopped
1 Shallot, Chopped
6 Cloves Garlic, Minced
3/4 C Red Quinoa
2 T Ground Black Pepper
1 Tsp Tumeric
10 Brussels Sprouts, Sliced
3 T Red Miso Paste
Sea salt (to taste)

In a large pot, toast the quinoa, garlic, and onions in the olive oil. Toast the quinoa so that it releases an aroma- not until it turns brown. Add 8 C water to the pot. Bring to a boil, stir in the other ingredients. Reduce heat and simmer for 50 minutes.