Posts Tagged lentils
Lentil soup with bison sausage
Posted by monicajane in Food, soup on November 20th, 2009
I’ve been having fun with my new (old) crock pot.
For the lentil soup I threw everything in without browning. If one wants a richer soup saute or brown the meat and veggies a bit. This one came out very well without doing so. I simply cut up and threw all the below ingredients into the pot and turned it on high. I cooked it for the afternoon. If you want to do it overnight the low setting would be fine as well.
The sausages were highly flavored and spiced so the flavor of the soup was greatly influenced by them. Think about what sort of sausage you’re using and adjust the flavors accordingly.
Ingredients
1 lb bison sausage (any sausage of your choice is fine)
2 cups dry lentils
water to fill the pot after all ingredients added
whole bunch of celery sliced
1 large onion diced
3 carrots sliced
5 cloves garlic diced
1 cup red wine
3 bay leaves
1 tbls celery seed
2 tbls balsamic vinegar
2 tbls molasses
Salt and pepper to taste (I used red chili flakes)
French lentil coconut curry
Posted by monicajane in Indian, Main Course, Side Dishes on August 5th, 2009
This was inspired by Van’s using coconut in a chicken curry the other day. I was at a market and picked up 3 cans of coconut milk and had to do something with it. The rest of the ingredients were on hand and so the below was created.
- Little black lentils…yes these are french lentils
The ingredients:
2 cups french lentils
3 cups water
Bring water to a full boil. Boil lentils for 20 – 30 minutes until tender but not mushy.
2 tbls coconut oil
1 14 oz can coconut milk
1 14 oz can diced tomatoes
2 tbls fresh ginger root minced
2 tbls coriander
2 tbls dried mustard
2 tsp cayenne
1 tsp cardamom
1 tsp black ground pepper
1 small green cabbage diced
1 large onion diced
4 large garlic cloves diced
1/4 cup tamari
In the coconut oil saute the onions and garlic for few minutes, followed by the cabbage. It’s nice to let the veggies brown a bit but not necessary. Then you can add everything else pretty much in whatever order you like. All measurements are estimates as I cook to taste. So I encourage you to do the same. Use my measurements only as vague guidelines since they are not precise in any case. I did use 2 cups of lentils though and 3 cups of water and the cans of tomatoes and coconut milk are precise sizes as well. Cook the veggies and spices, tomato and coconut milk until it’s all nice and soft.
When the veggie mixture and the lentils both are done combine the two and cook for a few minutes so the flavors will blend.
Serve the hot lentils topped with plain yogurt if you eat dairy. It’s quite delightful.
