I am remiss in telling you about this, and indeed I’m sure you don’t care. I record them for myself, really 🙂
I used the stock from the very last of the roast chicken. Food processed one parsnip, one leek, four carrots, half a swede into mulch, hurled it in the soup pan, cooked down for 10 minutes.
Added stock, a mugful or so of lentils, seasoning. Cooked. Done.
Not very exciting, really .. but tasty. And very warming in this cold weather.