I was looking around for inspiring produce and found large bunches of Swiss Chard at the Arroyo Grande Albertson's for $1.89. That would be a good excuse to make Lentil Minestrone. This is a wonderful soup, well worth the couple of steps it takes to make. Reheats well. I like to use chard as the veg, but you can use spinach.I just cook the greens right in the pot.
I keep French green lentils in the cubbord, but I think you can get them at Trader Joe's. If not, they do have tiny black ones that will work and you can always use regular brown lentils. The green ones are nuttier and are a bit less soft, which is especially nice in lentil salads with viniagrette.
If you have some Mushroom Soy Sauce, it is great to perk up soups, stews and pot roasts. Just use a spoonful or two to taste (careful, it's salty.) Don't worry if you don't have any, just salt to taste or add a bit more tomato paste.
Another thing I like to do when making Minestrone is to put a pice of Parmesan Cheese rind in the pot. It adds a subtle flavor. Delicious. I've heard you can fish it out, rinse dry and store, but I've not tried that yet.
http://www.globalgourmet.com/food/egg/egg1097/lentil.html
