Add chopped potato, spoonful of tomato paste, and a bouillon cube. Add water to make it as thin as you like. Adjust seasoning as needed. Cook med low til the potato is done. Then add baby spinach and turn off the heat.

Thanks for these great ideas and for your encouragement — I am not an intuitive cook. Stay warm and safe, all!

I make a moroccan soup that has some lentils in it, I bet these could be subbed in easily. I make the cooks illustrated/ATK version but you can look up Harira and find a recipe you like.

https://netcookingtalk.com/forums/threads/moroccan-lentil-and-chickpea-soup-cooks-illustrated.28868/

Add water, and boil longer. Are these green / brown lentils, the ones that keep shape? If so you could mash them up a bit, and add some spice, cumin, and some lemon.

You could also add a small potato cubed and water and boil till potato is ready + spices. It’ll add creaminess.

Coconut milk, chicken/veggie stock and some garlic and curry powder.

I would add some chicken broth, crushed tomatoes, and some more sautéed vegetables

Anonymous wrote:DH made a huge pot of braised lentils last night. Sauteed lentils with carrots, celery and onion. Would love your suggestions on how to make this into soup. Thanks, DCUM foodies -- you have never failed me!

Add a few more ingredients. This is a great recipe.

https://www.loveandlemons.com/lentil-soup/

Add a can of crushed tomatoes, butter, and heavy cream.

Make it brothy and add some spices.

DH made a huge pot of braised lentils last night. Sauteed lentils with carrots, celery and onion. Would love your suggestions on how to make this into soup. Thanks, DCUM foodies -- you have never failed me!