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Geoff's Lentil Soup
Crock Pot Recipe! |
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1 16oz. plastic package lentils (miniature brown, or red lentils also are okay)
3 large bay leaves
1/2 tsp. cumin
1 Tbls. diced garlic
1 medium brown or Vidalia (sweet) onion, diced into 1/2-inch pieces
2 medium stalks celery; cut into 3/4-inch slices
1 large sweet potato, skinned, diced into 3/4-inch cubes
6 medium redskin potatoes, cut into eighths
1 12oz. can diced tomatoes (also use the juice – it helps the base)
1 12oz. can garbanzo beans, drained
4 medium carrots, sliced into 1/2-inch rounds
7-9 cups of pure (not tap) spring water
5-6 Tbls. of Bragg’s Liquid Aminos (soy sauce substitute – very low salt)
1 small can sliced water chestnuts, opt.
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Crockpot version:
Place all ingredients in large 3-4 quart crockpot. Add water and lightly stir ingredients.
Turn on crockpot. Cook on low for 6-8 hours, or until lentils are just slightly on the hard side of tender. OR Cook on high setting for about 4-1/2 hours, then check for lentil tenderness.
Add soy or amino substitute sauce after 6-1/2 hours (on low) and stir; then put cover back on crockpot and continue cooking until lentils are tender.
Stovetop version:
Place all ingredients in large soup or stewpot (preferably stainless steel). Add 8 cups of water and stir. Cover pot. Turn to high and bring liquid to boil. Reduce heat immediately and cook on low simmer for roughly two hours. Test lentils for tenderness. Add amino sauce liquid and stir. Continue cooking and testing lentils for tenderness. Stir and serve hot.
Serving:
Stir and remove the bay leaves before serving.
Serve with ice-cold green salad and dressing, or carrot-raisin (with a little curry and diced apple in a mayonnaise substitute) salad of your preference. Also serve with chunks of warmed pumpernickel bread and chilled white zinfandel wine.
Leftovers can be frozen in portion-sized containers and reheated beautifully for those meals when you’re too bushed to cook something from scratch!
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Preparation Time: |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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Geoff Steele
Virginia
United States |
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| This recipe has been viewed 4264 times. |
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