Me: “I made lentils, but I didn’t have time to make the recipe I saw. Now I have no idea what to do.”
Ellen: “Are you going to make soup?”
Me: “Yes…..I was thinking of that.”
Ellen walks away.
Me: “Ellen – how did you know that?”
Ellen: “I saw a peanut butter jar with liquid in the fridge, and I got worried. Then I realized it was probably soup stock. It is soup stock, right?”
Me: “You’ve got it.”
Not only do I turn vegetable bits into soup stock, I turn jam – and peanut butter – jars into containers. I also turn yarhtzeit glasses into drinking cups, but that’s a story for another time. Meanwhile, my very serious take on the government’s edit to Reduce, Reuse, and Recycle scares the roommates. Every time they turn around there are more glass jars on the shelves, and in the fridge. Though they love soap and water, they aren’t fully convinced that anything designed for salsa should hold hot chocolate mix. I beg to differ.
Somewhere out there, a government official is smiling. Right here, a government official is eating lentil soup.
4 c cooked lentils, pureed in a food processor
1 dallop oil
1 onion, diced
2 cloves garlic, minced
1/2 lb greenbeans, chopped
2 carrots, chopped
4 c soup stock
hearty dose of “fish seasoning” spice
1 bay leaf
other spices as desired
Sautee onion and garlic in oil. When translucent, add vegetables and cook till tender. Pour in soup stock and lentils, add spices. Bring to a boil uncovered, cover and simmer for as long as desired.