Last Saturday, I was volunteering with my regular Habitat Works group when one of the volunteers, Janet, got me all inspired about fresh food. I'm usually a fresh food fanatic but sometimes when things become part of your regular routine, you forget how special they are.

Janet had been over to my house in January for a dinner party with friends where I cooked a meal that included a beet and mushroom casserole, wild rice with pine nuts, squash with a chile-cilantro vinaigrette, and a 12-grain bread from the local La Brea Bakery. All the food had been bought at the Farmer's Market or the organic section of the grocery store. All the food was fresh from the earth (nothing from a can or box). All the food had been made with love and care by me. All the food had been consumed by people who volunteer their time repairing habitat of endangered and threatened species in Southern California. Our tiny little house was bursting with such alive and positive energy. It was a lovely, lovely evening.

Janet came up to me last Saturday and told me that ever since that dinner, she's been more conscientious about what she eats, more inspired to eat fresh and healthy. Beets have a regular gig at her table. I was so happy to be a part of that awareness. Actually, I was more than happy. I was proud.

I went home that afternoon, opened my fridge, and was inspired by her inspiration to make something tasty from whatever fresh produce I had. I've never "made up" an entire recipe before. I've altered recipes, adapted recipes, and hijacked recipes, but I've never put everything on the table and went all Iron Chef. But that day, I followed my cravings and came up with this Broccoli-Lentil soup. It's simple and easy, nothing to write into Bon Appetit about, but it was a delight on the taste buds.

Thanks, Janet, for reminding me how special it is to feed ourselves.

Barb's Broccoli-Lentil Soup

1 Tbsp. olive oil
1/2 cup yellow onion, roughly chopped
3 cloves garlic, roughly chopped
5 cups veggie broth
1/2 cup green lentils, picked over and rinsed
1 pound broccoli cut into medium-size florets
1 medium potato (Yukon), skin on, diced
1 medium carrot, skin on, chopped
salt and pepper to taste
Parmesan cheese for garnish, if desired

Heat olive oil in a Dutch oven or large pot over medium-high heat. Saute onions until almost translucent. Add garlic and saute until onion is translucent (about another 2 minutes). Add broth, lentils, and broccoli. Bring to a boil, reduce heat, cover, and simmer 25 minutes or until lentils are soft.

Transfer, in batches, to a food processor or blender, and blend until almost smooth. Return to pot.

Add the potato and carrot, season with salt and pepper to taste, and simmer another 15 minutes or until the potato and carrot are tender.

Serve with freshly shredded Parmesan cheese, if desired.