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-ounce can of sweet corn, water drained away, or cut the corn off 2 fresh corn husks
• 1 garlic clove minced
• 3 x 32-ounce 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 you 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. Sauté 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 it 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!