Lentil soup I done have made.

[sapotelunch]

- 1 cup dry lentils, cooked (2 cups cooked)
- 2-3 carrots, cut up
- 1 onion, cut up
- Can chunked tomato
- bag frozen spinach
- olive oil
- italian spice medley, or the like (Mrs. Dash, Frontier Pizza Spice)
- Water as needed to make look soupy
- Salt at serving.

Sauteed the onions in the olive oil, added everything else (lentils were in a yogurt container in the freezer), covered, simmered until it seemed more or less done, about one hour on low.

Lately what with trying to actually figure out how two people can feed themselves and not eat the same can of Bachelor Chow every single day, I'm focusing a lot on the things that I can replicate from memory or improvisation, without going way out of my way ingredients-wise. Some weeks I feel like improvisation, but some weeks I Do Not. Like weeks when I've been out of town all weekend. Those weeks. Thus: soup wot I like and can be eaten from a jar at work. Yay soup.