Our supper for tonight: homemade lentil soup with kale.
Recipe included browning half onion, 2 stalks hearts of celery, 2 carrots; 3 large cloves of garlic, then added 4 cups vegetable broth, 2 cups water, 2 teaspoons cumin, 1 teaspoon curry, salt, 2 cups of rinsed lentils. Simmer until soup cooks down, blend briefly with immersion blender, add chopped kale leaves; add juice of 1 lemon. Heat and serve.
Also made a pan of cornbread with fresh corn kernels.