I improvised a soup for lunch on Friday by first sauteing onion, celery, carrots, mushrooms, and garlic in olive oil. I added some leftover turkey/chicken broth and the broth I made on Sunday from the turkey giblets. I added a can of tomatoes with Hatch chilis, 2/3 cup brown lentils and 1/3 cup red lentils. For spices, I added ½ tsp. chili powder, 1 tsp. Salsa & Pico, ¼ tsp. cumin. I remembered that I had about 10 oz. of broth from black-eyed peas in the freezer, so I tossed it in along with some of the leftover water from cooking muddled mashed potatoes last night. The soup is mildly spicy, which is how I prefer it, and tastes great. I will have lunches from it into next week.
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