In my kitchen, dry lentils get about the same treatment as dry beans. That is, on the rare occasion that I buy them, they land at the back of the pantry where they are promptly forgotten for months or years.

Unless you are really good at planning ahead, the weeknight kitchen is no place for dry beans and lentils. Most bean varieties take hours of soaking before you can even begin cooking. Lentils can soften in about an hour, but during the week even that's too long.

Canned beans and lentils are a much better choice, offering good quality and convenience. Some companies now even sell canned heirloom varieties. The only downside is canned legumes often contain plenty of sodium, but this is easily washed away by rinsing.

Traditional versions of this simple lentil soup use dry lentils and take an hour or more to make. Canned lentils cut that time in half.

If you'd like a heartier soup, root vegetables such as carrots and potatoes can be added along with the onions. Serve this with croutons, olives, flatbread and yogurt.

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