Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Thursday, April 23, 2009

Lentil Soup for the Crockpot

Lentil Soup for the Crockpot
Original Recipe by Miss Jolie Ann

You know I've been loving my simple crockpot soups this Spring! The ingredients are super economical, the cooking is time-saving, and the product is nutritious and delicious....

In Health,
Miss Jolie Ann

1 leek, washed & thinly sliced
4 garlic cloves, peeled & minced
1 bunch celery (about 6-8 stalks), stalks minced
2 tbsp extra virgin olive oil
1/2 tsp ground nutmeg
1 tsp ground coriander
1/2 tsp dried mustard
1/4 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp ground cumin
2 cups brown lentils, rinsed & drained
Sea Salt & Black Pepper

1. Over medium heat in a skillet warm the olive oil. Add the leeks, garlic & celery. Saute over medium heat for about 1o minutes until softened and slightly browned. Add spices and saute another few minutes until the mixture is very fragrant and well combined.
2. Place the cooked vegetable & spice mixture into the crockpot with the lentils. Add enough water to cover the ingredients.
3. Cook in crockpot for 6-8 hours until the lentils are completely soft. Add salt & pepper to taste. Taste and adjust seasoning. You may need to add additional amounts of each spice.

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