lentil soup

This was great for lunch with a crusty baguette (we tried the new "La Tradi" from Eric Borderon's artisinal bakery in Quebec City).

• in a heavy-bottomed pan, sweat a cup of classic mirepoix in a bit of olive oil (covered at medium-low heat)
• add half a cup of small green lentils, a small handful each of red-skinned potato, rutabaga and zuccini and a sprig of thyme
• all the veg should be chopped or diced medium (the size of a green pea)
• add eight cups of water, bring to a boil and simmer for about half an hour
• season with salt (about two teaspoons) and pepper when the lentils are tender