Crisis Soup (serves 5)
- 200 gr of red lentils
- 1 can of cubed tomatoes
- 3 cloves of garlic
- 3 tbsp of oil
- 1000 ml water
- 800-1000 gr fresh greens from your fridge
Cut up all the fresh greens in small pieces. (I had half a butternut, bok choy, Chinese cabbage, half a cauliflower, fresh parsley and some spring onions). Chop the garlic. Heat some oil in a large pan and fry the veggies. Add the lentils and the tomatoes with the water. Let it cook for 20-25 minutes. Taste and see what it needs. This will vary because it will never be the same. Add salt, pepper and other spices to taste. The soup thickens a lot and it will be really filling. We just served it with bread and garlic butter.
|Can you believe how much it thickens?|
- Instead of lentils you can also use all kinds of beans that you have in your pantry. Adjust cooking times accordingly.
- If you have very leafy veggies add them when the soup is almost done. Spinach is a good example.
- This is also a great way to clean out leftover cheese or creams that you have.
- I added parsley but other fresh herbs that you have a bunch of, can also be used up. Just make sure you taste.
What are your favorite recipes that clean out leftovers? I would love to try them, if they are vegetarian.
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