Lentils soup with pineapple, tomato and cilantro

This way of cooking lentils always feels so... refreshing - if a lentil can be classified as "refreshing", that is.

For this meal, I surely didn't feel like cooking but I also felt that I needed to have a "real" meal.

The pineapple adds some sweetness and some tartness and fits really nicely with the tomato.  If you want a little extra salt, cook in veggie/chicken broth.  Cooking time is roughly 20 minutes, prep time is about 10-15 minutes.

Ingredients:

*1 pound of Lentils

*olive oil

*2 jalapeno peppers (opt)

*1 onion - diced

*3 tomatoes - diced

*1/3 of a whole pineapple, cut into chunks.

*1 bunch of cilantro - chopped.  

*Limes 

I think I added some creole seasoning (which has a fair amount of salt already in it) and some black pepper.  Add whatever spice you like.

1. Heat the oil in a heavy bottomed pot that will be big enough to hold all the ingredients plus about 8 cups of water.  If you are adding whole spices, you may add them at this time

2. add the diced onion - cook until transparent but not burned

3. add the tomatoes, jalapenos and any powdered spices/salt/pepper 

4. add pineapple and cook until ingredients start to turn soft.  The finished base should be a little mushy.

-- add a handful of cilantro here, as well.

5. add lentils and water as per package instructions.  I think I added about 8 cups.  Broth may be substituted for some of the water - especially if you like saltier food. 

-- cook until lentils are soft.

Garnish with lime juice and cilantro

I added some crumbled goat cheese to my bowl of soup and it was fantastic!  Experiment away!