I keep jars of lentil soup in the fridge as a staple. Lentils are great sources of protein and iron and they require no presoaking!   1 large sweet onion, diced 1 large red pepper, diced 1 medium potato, diced (optional) 3 tomatoes, diced 2 cups (500 ml) red lentils 4 large garlic cloves,

Makes 12 servings  This low-cal soup is a wonderful warm addition to any winter meal.   9 cups (2,250 ml) vegetable broth or water 2 cups (500 ml) potatoes or butternut squash, cubed 4 carrots, chopped 2 onions, chopped 3 stalks celery, chopped 6 cups (1.5 l) cabbage, shredded 2 bay leaves 3/4 cup fresh dill (or 3 Tbsp (45 ml) dried

  Makes 6-8 servings.   This soup is delicate and smooth. It is a wonderful way to use squash or pumpkin.   Ingredients 2 onions, chopped 1 medium butternut squash (pumpkin or other squash also work well), peeled and chopped  (about 4 cups/ 1 l) 1 red chilli pepper, diced or ¼ tsp red pepper (optional) 4 cups