Caroline's Saucy Kitchen

Ingredients:

• 1 large sweet onion diced
• 3 celery sticks diced
• 3 carrots diced
• 1/2 white cabbage sliced thinly
• 1 large bag/box of fresh baby spinach
• 1 x 14 ounces can of chopped tomatoes
• 1 x 15 ounces can of sweet corn water drained away or cut the corn off 2 fresh corn husks
• 1 garlic clove minced
• 3 x 32 ounces cartons of vegetable broth
• 1 lb bag of green or puy dried lentils rinsed with water
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon crushed red peppers (optional if do not like spice)
• 1 teaspoon salt & black pepper (or to your taste)

Preparation Method:

1. In a large saucepan, melt butter and olive oil. Then add onions, celery, and carrots. Saute over medium heat until onions start to change color. This takes about 10 minutes.
2. Add all the other ingredients and mix well.
3. Cover the saucepan and simmer over low heat for about 1 hour, stirring occasionally.
4. If the soup looks too thick add a little more broth until has the consistency you like.
5. Taste and season with more salt or pepper if needed.
6. Serve with a grilled cheese sandwich for a delicious lunch or light supper!