Using Leftover Dairy from Cheese, Pt. 2: Soup

I sort of followed this Lentil soup recipe from Alton Brown, but really ended up making my own weird mess of tomatoes, lentils, and peppers.

olive oil
green onion
garlic
carrot
poblano pepper
chipotle pepper
salt
lentils
tomatoes (I used some that my roommate's dad canned)
3 cups water
1 cup beer
1/2 cup leftover dairy stuff
some spices (I used curry powder)

Heat up the olive oil in a large pot and sautee the veggies for a bit. After they've softened, add in everything else. Bring the mixture to a boil, then put it on medium-low heat and let it simmer until the lentils are cooked, about 30-45 minutes (at this point consider making some biscuits! ;)). Once it's all cooked up dump it in a blender and go to town. You can make it as chunky or non-chunky as you like.



When I was finished, I put all my soup into the glass jars I keep around (seriously, keep ALL your glass jars, they're invaluable) and stuck it in the fridge. It's perfect for lunch at the office.



I really feel like the soup could have used a lot more spice; it was certainly hot, thanks to all the chipotles I added, but still seemed a bit on the bland side.