One of the great things about making a double recipe of something you really like is that there is plenty left for another dinner. Of course you run the risk of overeating which I managed to do on both nights we had Chana dal. The great thing about Chana dal is that while it is great the first night, it is even better when it has spent some time in the refrigerator getting to know itself better. We also made extra rice so this was a real hands-off kind of dinner. From humble dried split chickpeas we managed to get two dinners and two lunches!
While I was busy not cooking I decided to make some Vegan vegetable soup to have for lunches during the weekend. I had quite a few tired vegetables in the refrigerator so it was everybody into the pool! Onions, carrots, parsley, celery, potatoes, canned tomatoes with chiles, snow peas, white beans, and kale all contributed to the soup. I herbed it up with fresh thyme, dried oregano, and a bay leaf. I used water, vegan broth, and the liquid from the tomatoes for the soup broth. It actually turned out more like a vegetable stew than a soup. It tasted good yesterday but even better today! I have three quarts in the refrigerator.