Okay, I love making a variation on Lulu's simple, thin lentil soup w lots of garlic and croutons, aged a day. Italian version with chesnuts and pancetta, yum. Deborah Madision's lentil minestrone is a delicious change, though I wish I could find a new source for the tiny pasta stars that made it special. Whenever I am cold and need only a little something to tide me over, a cup of curried lentil soup from Teaism is just the thing.
In the mood for something new, I am asking you all for suggestions. It has to be vegetarian. No mushrooms, no wine; kid-friendly. I have Le Puy, Beluga and a handful of little brown Spanish lentils. Shallots, leeks, garlic, onions, parsley, carrots, sweet potatoes, Parmesan rind, celery dot dot . Plan is to spoon leaves of baby spinach in when serving.