I wanted to make some leek and potato soup but the dumpster did not bless me with potatoes so I had to do a little research. I found this recipe on vegweb.com, one of my favorite vegan recipe sites ever. Back in the day it was pretty simple, but now they have thousands of recipes and lots of tasty looking user-submitted photos. Sometimes I go there just to look at all the food photos.

• 2 cups lentils
• 1/2 head of cabbage (or lettuce in this case), roughly chopped
• 3-4 leeks
• 1/2 onion, chopped
• carrots
• 2 tomatoes
• 2 tsp basil
• 2 tsp oregano
• salt & pepper
• olive or vegetable oil
• water or broth

Boil the water or broth and add the lentils, cabbage/lettuce, a little salt, and some leek tops (you’ll take those out later). Reduce heat, cover, and simmer while you chop more veggies.

Slice the leeks in half lengthwise then chop them up.

Chop up the carrots and onions. I used about 1/3 of a bag of baby carrots and a few pearl onions that I dumpstered.

Saute the veggies in a couple Tbsp oil and add a pinch of salt and pepper.

Add the sauteed veggies and tomatoes to the lentils. You can also remove the leek tops now. Add the basil, oregano, and more salt & pepper to taste. Cover and simmer for about 10 minutes.

Last week we dumpstered a bunch of leeks and tomatoes. And one little summertime nectarine.

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