I made too many lentils to enjoy with our Miso Panko Cod and Saute Spinach and Mushrooms. Just look at that mountain of lentils! There were more, many more, in a pot on the stove.

Susan suggested I make Lentil Soup with the leftover lentils. I did.

But first I made Cod Lentil Cakes with some of the leftover lentils. Served with homemade Tartar Sauce and Oven Roasted Potatoes and Bok Choy. YUM!

The soup. I simply threw it together.

Into a pot with some butter I added one diced carrot, 1 diced celery stalk, 1 chopped shallot, 1 minced garlic clove. I let this simmer, covered, for about 10 minutes. Then I added two cups of homemade chicken stock along with some seeded and chopped cherry tomatoes (Maybe 8? Who is counting?) and the leftover lentils–about 2 cups. Once I tasted the soup I felt it needed something else–something like Pastina. I added 1/4 cup and cooked it for a few minutes. At this point I added another 1/4 cup of Pastina. A few minutes past and my Lentil Soup looked like a pot of pasta! I added 2 more cups of chicken stock. A dash of salt and pepper. Bon Appetit!

If this sounds too confusing, you could always buy a package of lentils from GOYA; there might be a recipe on the package.

I used Green Lentils. Here’s a recipe for Lentil Soup with Sausage and Ricotta.