Lentil SoupLentil soup can absorb some fairly astonishing things. I am coming to learn this, even as I recognize it as old knowledge; these are patterns repeated from my family's pea soup recipes, all from long ago.
If, say, you have a food mill, it can be useful to load up the pot of frying onions with carrot or celery or both. Let it all cook down, then add water and lentils, then run it through the food mill. Or add water and lentils and potato, and run it through the food mill. Or use good stock instead of water. Or all of the above.
Other additions do not require a food mill. Reserve some of the onions, fry them to a crispy gold, and sprinkle them on top. Swirl in small bits of kale, wilted from steam. My favorite is to peel and core a good tart apple, cut it to small pieces, and let it simmer away to nothing in the pot as the lentils cook in the liquid.
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