Lentil Soup

I've been making a lot of stock lately with leftover roast-chicken bones (that's a post for another day, maybe), and since it's winter, I'm often craving lentil soup. It's so simple and delicious.

INGREDIENTS
4 cups broth/stock
1 cup green or brown lentils
1/2 cup or so chopped carrots
1 teaspoon or so salt (if your stock needs it)
spices -- your pick

Bring the broth or stock to a boil (by the way, any amount will do, as long as you keep the ratio of liquid to lentils 4:1). Add the lentils, carrots, salt and spices. Today I used a thumb-sized amount of grated fresh ginger, a tablespoon or so of turmeric, and a teaspoon of cumin. Bring it back to the boil. Simmer, covered, for about 90 minutes. Turn off the heat and blend slightly with a stick blender or an electric hand-held mixer, just enough to puree some of the lentils and carrots but not enough to make it smooth. I like this in a bowl with a big dollop of yogurt on top.