Garbage Soup

Chop veggies in 1:1 ratio, but for leeks and onions, use half of one and half of the other. Or do what you want, I don't care. They will all mix and combine to create the masterpiece of health.

Heat pan to medium heat, possibly medium high depending on how big the pan. Pour in the neutral oil enough to cover the whole bottom of the pan when tilted.

Add in garlic and ginger -- should immediately start sizzling. When it starts to spit and smoke, don't panic, add the rest of the veggies and stir to combine.

You may need to add more oil while sweating the veggies, so keep an eye if they start to stick. Stir those guys for a while, until the mushrooms are cooked. Keep stirring and smell how good they smell. Add salt and pepper, a teaspoon of each. DON'T FORGET THE SALT AND PEPPER.

Pour in your water and mix in your mushroom bouillon, maybe a little lighter than you think, the stuff is powerful. Add in the can of coconut milk and stir.

Add a few of your bay leaves if you want them. Please remember to remove them before consuming.

Add in a bit of lentils. They will absorb a lot of liquid so don't go overboard, just maybe a cup and a third. Stir and let sit to heat up and boil. This is the way I convince myself this isn't just a carbo load, there's some protein in it too, so I tend to go heavy on the lentils.

Let it simmer for a while until the lentils are soft, say twenty-thirty minutes. If it looks too dry, just add another bit of water; it should be more gurgly than swishy by the end to be fair, less like it drips and more like it drops off the spoon.

Chuck it in a container and put in the fridge. Best the day after cooking since the flavors meld.