Lentils and Everything You Got Soup
lentils
stock (turkey)
onion
everything you got (can of tomatoes/okra/corn; can of mushroom pieces; bowl of cooked but left-sitting-for-2-weeks red kidney beans; leftover carrot--no, wait, it's rubbery; leftover fresh spinach; remainder of frozen chopped spinach)
seasoning (chili seasoning, parsley, curry powder)
Cook lentils til soft, drain.
Fry onions in butter. Add mushrooms halfway through. Stir-fry over high heat.
Thaw out homemade turkey stock (only 2 months old, not bad). Add a little lentil juice for good measure.
Combine lentils, onion, mushroom, and basically everything you got (except the spinach) into a big pot, and add the thawed stock. If the stock doesn't cover it all easily, add water and/or more stock, as long as the liquid doesn't get too watered down.
Bring to almost-boil, then reduce heat to simmer.
It's ready to eat whenever the flavor penetrates the red beans. Then add spinach and simmer for a few minutes more.
CAREFUL with that curry powder. Not even a teaspoonful.
Also, take the time to skim off the scum off the top. Don't say I didn't tell you.
Result: awesome.