The best lentil soup ever recipe:
In olive oil, saute 3 large onions, 5 cloves garlic, one bunch of leek leaves and about 1/2 cup cut carrots.
Spice with 1 tsp sea salt, 1/2 tsp ginger, 1 tsp dry mustard, 1 tsp sage, 1 tsp marjoram, and 1 T coconut oil.
Add 1 bag lentils, 1/2 bag split peas, and 4 cups each vegetable broth and water.
Note: I used all fresh vegetables and all organic ingredients. The amounts listed are approximate, as I never measure anything, but they're pretty close.