Today's dish was basically based on what I happened to find in my shoppings, but was an easy win: a powerful Mushroom Lentil Soup.
1/2 cup small lentils
2 cups water
1 package of random gourmet mushrooms from Whole Foods
1 tsp Better Than Boullion Mushroom concentrate
Bring the lentils, water and stock concentrate to a boil, and simmer for 20 minutes. In the meantime, saute the mushrooms in olive oil for 10 minutes or so, until nicely browned. When the lentils are decently softened, toss in the mushrooms and stir thoughly; don't drain or rinse the lentils, because the stock's lovely. Serve with a slice of sourdough as sops.
Good, simple and adequately healthy -- probably a bit high in sodium from the stock, but otherwise relatively good for me. The soup is rich and thick: only for mushroom lovers, but mighty fine for us...