There’s a cool snap in the air. Time for yummy soups and stews, casseroles and crock pot creations. I had a handful of ingredients begging to be simmered before their expiration date. I do some of my best new recipes after foraging through the back of the cabinets and ‘frig. Not all of my culinary experiments turn out. This one, however, is a keeper!

I wanted lentils. Had a pound of those. I also had a baking potato, celery, carrots, two sweet onions, broccoli, and a bag of baby spinach. So I gathered my harvest on the counter. Here’s how it all went down…

The Ingredients in Order

1 lb dry lentils

2 sweet onions

3 stalks of celery

1 TBS chopped garlic

1 TBS sea salt

2 TBS chopped jalapeños

olive oil

1 large baking potato

3 carrots

1 cup broccoli

1 pound fresh baby spinach

1 can Cream of Mushroom soup

Pepper

Sour Cream and parsley to garnish

While the lentils are soaking (about an hour) slice and dice 2 sweet onions and 3 stalks of celery, add 1 TBS of chopped garlic, 1 TBS sea salt and 2 TBS of diced jalapeño peppers, and simmer in olive oil until tender.

Then add the root veggies…a large baking potato, and 3 carrots, peeled and diced. Toss until tender.

Finally, add a cup of chopped broccoli. Simmer a bit longer ’til the broccoli turns bright green.

To this aromatic ambrosia add the lentils (drained) and enough water to cover everything with an inch or so to spare. Pop on a cover and slow simmer until the lentils have absorbed most of the liquid.

Not done yet. Gently toss a pound of fresh baby spinach leaves into the steaming stew.

Add a can of cream of mushroom soup and a dash of pepper.

Serve with a dollop of sour cream and a sprinkle of parsley.

This protein/vitamin/antioxidant rich blend of yummy love in a bowl is a mild and comforting lentil soup alternative, even with jalapeños hidden in the mix. They actually give it a warm afterglow rather than a kick. Enjoy!