Souper Simple with a Kick

Tonight’s dinner was not fancy, but it served 2 purposes:

1. filled me up

2. cleaned out the fridge

By Thursday night I’m ready for a pretty clean fridge.  Once the weekend hits it bugs me to have any leftovers or soggy produce lingering.  Because of this, many Thursday night dinners are kind of a mishmash of whatever I want to use up before it goes bad.

Tonight I simply placed all of my close-to-going-bad veggies (spinach, broccoli, cauliflower, garlic, and tomatoes) in a pot with 4 cups veggie broth, 1/2 can of coconut milk, and 1 cup red lentils.  I cooked it for about 30 minutes, pureed it a bit with my immersion blender, and topped it with toasted bread.

The secret ingredient to this meal was the most delicious olive oil I’ve ever tasted (thanks, Bets!):

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I brushed a little of this Fustini’s spicy oil on whole grain bread before toasting it under the broiler.  These homemade croutons were the perfect topper to my veggie soup!

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Is it the weekend yet?!

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