I was feeling cruddy over the weekend and cooked a fortifying soup.
I'd been slipping on assessing my fridge and cooking only with what I have because we had pizza and Chinese takeout, but I think I saved the celery, leek and onion from moldering in my fridge and finally used the can of lentils in my pantry.
I discovered that I like my vegetables in my soup to be a bit al dente or still have some semblance to their original crunch. The carrots and celery in this soup will be too soft for my liking on reheating, but hopefully the addition of Swiss chard will make the soup toothsome again.
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