RECIPE: Everything-But-the-Kitchen-Sink Lentil Soup

I'm sure every frugal cook has their own version of "anything goes" soup; this is mine! It's a bit of a joke around our house that when we have this soup for dinner I've managed to make a meal out of stuff most people would have thrown out. Honestly, even though that's sometimes pretty close to the truth, it's still one of the best soups I make. Although it never comes out exactly the same twice, it always makes a tasty and filling meal.

Basic soup:

1 tbsp olive oil

2 cloves garlic, minced

1 onion, chopped

2 cups chicken or vegetable stock

2 cups water

1 carrot, diced

1 cup frozen peas or green beans

1 cup dried red lentils

1 tsp cumin

1 tsp salt

½ tsp pepper

¾ - 1 cup crushed tomatoes

juice of 1 lemon

1 tbsp dried parsley (or ¼ cup fresh minced)

In a large saucepan, saute garlic and onions in oil until tender. Add stock, water, carrots, peas, lentils, salt and pepper and bring to a boil. Reduce heat and simmer until lentils are tender (about 10-15 minutes). Add the crushed tomatoes, lemon juice and parsley and simmer another 10-15 minutes to allow flavours to blend.

Possible additions

I've successfully used all of the following in this soup:

-leftover cooked vegetables (in place of the carrots and peas)

-small amounts of leftover gravies and sauces

-scraps of cheese or the last bit of sour cream from the bottom of the container

-small amounts (less than 1/2 cup) leftover mashed potatoes

-leftover cooked rice or barley (or any cooked grain)

-finely diced leftover meat

Depending on how many additions you use, you may need to add some more water or stock to thin it out a bit.

What's your favourite go-to dish for using up a bunch of leftovers?

I shared this recipe at Full Plate Thursday,  Frugal Food Thursday, Recipe Swap Thursday, Tip Day Thursday, Friday Favorites, Fat Camp Friday, and the GCC Recipe Swap.