Here are a couple of our family's favourite soup recipes! Few
ingredients, little to watch, just stir now and then, and in no time at
all, it's ready to eat. If you've got crusty rolls or freshly baked
whole wheat, spelt, kamut bread - mmm!
Lentil Soup
Serves 6
2 stalks celery, finely chopped
1 carrot, finely chopped
1 onion, finely chopped (I sometimes use dry onion soup mix or 1/2 to 1
Tablespoon dry flakes)
1 leek (I never have one on hand,)
1 garlic clove (I often use a dash of garlic powder)
3 T. flour
6 cups stock
1 cup dry green lentils (actually brown in colour, they stay most firm
when cooked)
Place all in crock pot with a quick stir and you can go do other fun
things! We like to top with a slice of cheese (FF of course!). Lentils
triple in size (1 cup dry to 3 cooked), only take about 45
minutes of simmering, so often this meal-in-a-pot is ready in 3 hours.
On stovetop, allow 1-1/2 hours. I don't use lots of seasoning, so a bay
leaf and thyme with some salt (if not using soup mix) could be added. I
ALWAYS at least double the recipe and freeze or can leftovers.
~ ~ ~ ~ ~ ~
Esau's Pottage (named from famous Bible story of Jacob and Esau; Genesis
27)
Serves 6
1/3 cup brown rice
4 cups
1 teaspoon salt or 1 bullion cube (omit if using dry soup mix)
1 cup onions (or 1/2 to 1 Tablespoon dry flakes, or dry onion soup mix)
1 cup dry green lentils (actually brown in colour, they stay most firm
when cooked)
Variations:
1. Add 1/3 cup barley and increase water by 1-1/2 to 2 cups.
2. Add 1/4 cup dry Textured Vegetable Protein (I like Vitaburger) and
increase water by 1 to 1-1/2 cups.
3. Substitute 1 can stewed tomatoes in place of one or two cups water
(1 teaspoon sugar removes the tart taste, if that suits you).
Place all ingredients in crock pot and stir. Actually, this comes out
quite thick, so you might want to add a bit more water and adjust
spices. Garnish with parsley, red peppers or pimento.
Enjoy! Aleta