I felt like making stuff this past weekend so I made soup to start with. This could be one of those “throw whatever you have in the pot” with stock and broth if you wanted it to be. I decided I wanted lentils and assorted other stuff. Since soup is kinda personal, feel free to personalize – especially if you don’t like something like spinach or don’t have left over asparagus stalks. I’m all about working with what’s on hand.
So here we go:
1/2-1 box of unsalted vegetable stock (sub chicken if you prefer)
1 box of vegetable broth (again, whatever broth you prefer)
1 cup red wine
2 cups water
1 tbsp olive oil
1/2 c diced peppers
1 sliced red onion
2 stalks of celery, diced
1/2 c. red lentils
1/2 bag of baby spinach
1 dried ancho (anaheim, new mexico, chipotle – whatever you prefer)
Any left over veggies you have. I used: crinkle cut carrots, asparagas stalks, and a little bit of white onion. You could use broccoli, cauliflower, beans, eggplant…whatever you’ve got.
Saute onions, peppers, and celery until translucent. Season with salt & pepper. Add stock and broth to the pan. Let simmer for a few minutes. Add wine and water.
Add left over veggies at this point when the broth mixture is simmering. Submerge the entire chili pepper in the hot broth/water/wine mixture.
Clean and prepare the lentils. Add to the broth mixture. Simmer for about 20 minutes and then add the spinach. You can add more if you prefer more spinach. You can sub in kale or any other green you prefer.
Add any salt & pepper to taste.
Other good inclusions: a dash or six of hot sauce, pepperoncini, barley, white beans, lemon zest and lemon juice. You could also saute the onions, peppers and celery in coconut oil if you wanted.
I have been serving it with bread, but a nice whole grain cracker or wasa would work too.