Winter Soup Cure All

This week has been a kick in the butt.  It started with Kevin getting over the flu, then both kiddos got the flu.  This was Izzy's 2nd time within a month.  So between doctor's visits and the price of Tamiflu, I blew through my grocery budget.  Luckily yesterday was my day to pick up my co op produce.  What's a girl to do with fresh organic veggies and no grocery budget?  Make soup!  I decided that I would make a spicy winter soup for the week using our organic veggies from the co op.  This spicy soup will help make us all feel better (I currently am battling a cold).  So here's what I used:

• 1 chopped white onion
• 4 cloves fresh organic garlic
• 1/4 cup olive oil
• 3 leaves Red Chard (finely chopped)
• 1 cup of Spinach (finely chopped)
• 2 cups of Cabbage (coarsely chopped)
• 1 sliced Jalapeno
• 1/2 pound Green Lentils
• 1 tablespoon of Salt
• 1 1/2 teaspoon of fresh ground pepper
• 1/4 teaspoon Cayenne pepper
• 1 teaspoon Creole Seasoning
• 1 tablespoon minced fresh thyme
• 1 teaspoon ground cumin
• 1/4 cup tomato sauce
• 4 Shiitake Mushroom stems
• 8 cups Water

Directions:
In a large bowl, pour boiling water over lentils and let sit for 15 minutes.

In a large pot on medium heat, saute the onions and garlic with the olive oil, add the salt, pepper, cayenne pepper, creole seasoning, thyme and cumin.  Saute for about 10 minutes or until onions become translucent.
Add the Chard, Spinach, Cabbage, Jalapeno and continue sauteing for about 5 minutes, until the greens begin to wilt.
Add the Water, tomato sauce, lentils and mushroom stems.  Cover and bring to boil.  Reduce heat to simmer and let cook for an hour or until lentils are cooked through.  Viola!