When you're snowed in, what's better than a steamy hot bowl of lentil soup? I love Ina Garten's salmon with lentils from her Barefoot in Paris cookbook. I used that recipe as the basis for this soup. All the proportions here are rough--you can add or subtract according to your taste. Lentils absorb a lot of liquid so you may need to add more. If you like your soup more like stew, you can use less liquid, and if you like really thick soup, you can puree some if it with an immersion blender or in a regular blender. I like extra tartness, so I usually finish with a little extra vinegar--you can do that to your taste.

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