The lentil soup was "Greek Lentil Soup" from Laurel's Kitchen. My comments are in parentheses:
2 cups uncooked lentils (~1 lb)
8 cups water or vegetable stock (I used storebought vegetable broth)
1/2 onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 small potato, chopped
2 tablespoons oil
2 bay leaves
1.5 to 2 teaspoons salt (I left this out on purpose because there was plenty of salt in the vegetable broth)
2 teaspoon vinegar (I left this out by mistake)
Mix all ingredients, except the vinegar, in a soup pot and cook until the lentils are very soft, about one hour (I cooked them for closer to 1.5 hours). Add vinegar at the end and serve.
Makes about 8 cups.
The other soup I made (the spicy tomato & bean soup) was this recipe, doubled.
I'd love to hear the recipes for some of the other soups people brought.