Red lentils are wonderful - they cook up in about 10-15 minutes.
My most recent creation:
A couple beets peeled and chopped.
A yam - peeled and chopped
A carrot or two - peeled and chopped
About 2/3 C red lentils
About 2 C water - perhaps a bit more
Some liquid vegie broth (HBJ) or a vegie cube
1 bay leaf
Put everything into a saucepan, bring to a boil and simmer for 20 mintes.
Remove the bay leaf.
Puree everything else in a blender.
Serve with a slice of lemon and fresh parsley on top.
(And some fresh cornbread and steamed kale picked from the garden 15
minutes ago :) )