Such a Simple Vegetable Soup

Here's the soup I made for myself when I could barely hold a knife, and even harder was cutting with one.  I needed a good hearty meal, and while at the job of cooking, of course I made a quantity enough for a few meals.

To cut down on the stress to my injured shoulder/arm, as you can see, I didn't cut the vegetables much.  The brown lentils needed plenty of cooking, so that suits the timing for large carrots.  I just cut them with the spoon when eating.  They were very soft.

Exact quantities aer not important.  The most important thing is a good pot with a lid. 

Here are the instructions:

• check your lentils, peas or any combo for small stones or bugs
• put them in a pot and more than cover with boiling water
• cover and leave for at least an hour
• add more boiling water and put on a low flame
• add onion, carrot and any other vegetable you want, such as squash, pumpkin or sweet potato
• add a spoon or more of cooking oil
• leave to cook on a low flame for an hour or so
• if you see the water being absorbed add more boiling water
• add your salt and seasoning only when it's almost ready
• when everything is soft, turn off the flame, leave it for a few minutes and it's ready to eat