One of my biggest pet peeves is leftover tidbits of vegetables in the fridge. It drives me crazy to open up my vegetable kitchen drawer and see half a tomato in Saran Wrap, scallion bunches on their last legs, one irregular shaped potato which I couldn't use when I made baked potato the other night, or a big bunch of rosemary I bought for roast chicken but only used 2 sprigs. Soups are a great way of taking of all of this leftover stuff and creating a dish that is healthy, hearty and, in this case, vegan.
For this soup, I cut up a little bit of everything from carrots to fingerling potatoes, scallions, yellow peppers, garlic, rosemary, and parsley. I added one chipotle pepper (from tacos I made yesterday) and a cup full of yellow lentils. I better stop now before you think I literally dumped everything from my kitchen into this soup!
Everything But The Kitchen Sink Soup
2 cups of any vegetables in your fridge drawer
2 tbsp. herbs like parsley, rosemary, thyme, basil
1 cup yellow lentil, rinsed
4 cloves garlic, chopped
2 tbsp. onion powder
1 tbsp. cumin powder
6 cups water
chipotle pepper or crushed red pepper (optional)
1 tbsp. lemon juice
salt and pepper to taste
In a large pot, saute vegetables with olive oil. Allow vegetables to caramelize for 5-6 minutes on a medium heat. Add lentils, cumin, herbs and water. Cook for 1 hour on a medium to low heat. Season to taste. Serve with a piece of crusty bread, and voila, you have a hearty meal!