This is a new soup recipe I am so excited to make more often - using some of our fall produce.
A big thanks to Sarah, one of our garden members, for sharing some ingredient ideas with me while I was experimenting with this new recipe.
Easy to make as a vegetarian OR meat eater's soup!
Lentil Veggie Soup
Legume used: Lentils
Appliances needed: Blender and Slow Cooker
2 c. dry Lentils
8 c. Water
2 TBSP Olive Oil
1 Onion, thinly sliced
4 Garlic cloves, sliced
2 Apples - thinly sliced
Carrots, thinly sliced
Green Tomatoes, sliced in half (Don't worry if you don't have green tomatoes)
1 tsp. Cumin
Sea Salt - to taste
Black Pepper - to taste
Cayenne Pepper - to taste
Optional: 1 Chicken Breast, 5 Chicken Bullion Cubes
1 min. prep chore:
Prepare this 1 min. chore 3 hours before adding the rest of the ingredients
i.e. the night before or first thing in the morning, etc.
2 c. raw lentils (rinsed w/ water)
8 c. water
Turn on LOW - let cook approx. 3 hours or until tender
When beans are tender,
Add the follow ingredients in a skillet on the stove,
Saute ingredients in Olive Oil
starting with carrots, onion, apples, garlic, tomatoes, cumin, sea salt
Once these are soft, add all sauteed ingredients in a blender w/ 1 cup of cooked beans and juice from slow cooker
Puree for 1 - 2 minutes.
Add it all to the slow cooker bean mix
Don't discard any lentil bean juice
Stir and heat up again for 3 - 5 minutes and eat!
Enjoy with tortilla chips, crackers, croutons, rolls, artisan bread, garlic toast, etc.
*For a slight variation, instead of 2 c. dry lentils, use 2 c. dry 16 Bean Soup Mix. Everything else is the same.
Try experimenting with other types of beans like Kidney, Black or Pinto beans.