Why I made a potato soup with lentils, mushrooms and mint and how to make it with my husband

My husband and I love the smell of a soup made with lentil, which I made last summer.

This soup is so good, I’m going to make more.

We love it so much, we’ve even added mint to it.

This recipe uses lentils and mint, so it’s super versatile.

The soup itself is so delicious, it’s hard to find it at the grocery store.

The recipe below will give you everything you need to make a bowl of soup, or just make some leftovers.

If you’d like to make your own soup, here’s how:1.

Make your lentil soup.

Use your favorite frozen lentils (such as my favorite, Tofutti), or canned lentils.

I used Tofuti.2.

Chop the lentils into cubes.

(I used two medium cubes for this soup.)3.

Combine the lentil and onion in a medium saucepan.

Heat until the onion is translucent and the lentile is translucent.4.

Add the minced garlic, cumin, cardamom, salt, and pepper.5.

Cook until the lentiles begin to brown and become very mushy.6.

Add a little water to the saucepan if needed.7.

Simmer for about 15 minutes or until the mixture thickens.8.

Serve the soup hot.

I recommend using a ladle, rather than a spoon to pour the soup into.9. Enjoy!