If you were out shopping and the person in front of you was short less than a dollar, would you give them the change? Before you answer, let me tell you a story. I was at my local produce stand checking out the bargain section, when I noticed a few young adults (past clients). They engaged me in conversation. I hadn’t seen them in over three years. I applauded them for taking the wellness course I started in the group home to heart. Fast forward several minutes to when the beautiful blessed ethical issue arose. Standing next to me, one of the young adults was getting rung up. The cashier informed him his card was short 86 cents. My first thought was to hand him a dollar. After all, I hadn’t seen him in years (social work is full of grey areas). Instead, I looked at his items and made a few suggestions of things that he could put back. I also suggested he use his backpack to carry his groceries, as our city charges a quarter for each bag. He looked at me and said “Always teaching lessons…” What would you have done? Think it over as you enjoy this soup.

1 C. of lentils
2 tbsp. extra-virgin olive oil
2 carrots peeled
3 scallions
2 cloves garlic
1 lid full Herb’n Farm Herb and Jerk
1 14-oz. can diced tomatoes, with juices
6 C. chicken broth
4 C. kale
Half of bunch of basil
1 Cajun bell pepper
1 bell pepper
1 spring of thyme
2 smoked sausages
1 bay leaf

Method: In a food processor; pulse scallion, garlic, carrots, celery, Cajun bell pepper, and bell pepper. Add to Dutch oven with oil and cook, stirring occasionally, until the ingredients are fragrant and translucent (about five minutes). Add the diced tomatoes (with their juices), chicken broth, lentils, Herb’n Farm Herb, thyme spring, and bay leaf and bring to a boil. Cover partially, reduce heat to low, and simmer until the lentils are tender, 45-50 minutes. Fish out bay leaf and thyme and discard. Add kale and basil and let wilt for two to three minutes.