I had planned roasted chicken for tonight, but despite three days in the refrigerator, the chicken had not thawed, so I pivoted to lentil soup. When I make soup, I rarely use a recipe. Tonight’s soup was chopped carrots, celery, and red bell pepper sauteed in olive oil, then I added 8 oz. mushrooms. I used the leftover water from the mashed potatoes I made last week, then added 2 tsp. dried onion that I had rehydrated, 7 cups of turkey and chicken broth from the freezer, 1 and 2/3 cups brown lentils and 1/3 cup red lentils, 1/3 cup barley, and 2 tsp. Penzey’s Ozark Seasoning. At the end, I stirred in chopped parsley.
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