Surprisingly Simple Low Carb Vegetable Soup

Today was a fast day according to the Jewish Calendar, the (delayed/postponed*) 17th of Tammuz. As is my custom, I made a vegetable soup for the fast-breaking meal. Personally, I feel better eating soup after a fast. Raw vegetables "burn" my mouth. I eat a few bowls of soup after drinking lots of water. Since the only lentils in the house were these quick-cooking orange lentils, that's what I used. They are perfect for soups, especially when you don't have much time, which was the case today. I slept away too much of the afternoon and started my cooking much later than usual. Orange lentils cook very quickly, barely ten minutes, which was perfect.

Ingredients, sorry but you don't need exact quantities

1/2 cup orange lentils
3 medium carrots
1 large onion
2 small squash (light zucchini)
generous handful of dehydrated dill
a bit of oil, coarse salt and pepper
water

Preparation

1. check lentils for stones, bugs whatever
2. cut onion rather small
3. add onion to pot with lentils and a bit of vegetable oil
4. heat on medium flame for a few minutes
5. add boiling water to cover
6. cover pot and lower flame to simmer
7. cut carrots and squash into bite size pieces
8. add to pot along with the dill, salt and pepper
9. add more water, but not too high in the pot
10. medium flame until boiling, then simmer
11. It should be ready in 15-20 minutes, though you can cook it longer. Just check if the vegetables are soft.

You can add more vegetables and seasoning in you want.

ENJOY!  And tell me how yours came out, how your varied it etcetera.

*The actual date 17th of Tammuz fell on Shabbat when we don't fast, with the exception of Yom Kippur. So the fasting took place on Sunday the 18th of Tammuz