Dal soup with mushrooms, spinach, and cabbage

For Leftovers For Dinner I sautéed some mushrooms, cabbage, and kale stems and then added them to the split chickpeas and split pigeon peas stew. I added more broth to it to make it soupier. It seemed to be lacking acid and I also had leftover sauce from the adobo so I put some of that in as well. What ended up was an interesting and complex soup that we were able to stretch to two bowls a piece. Taking an already economical meal and adding probably less than $1 worth of ingredients to make a second meal makes me happy! Waste not, want not!