Wednesday, November 2, 2011

Lentil Carrot Soup

Fall is a great time for vegan soups, stews, and chilis. This soup is simple, hearty, and delicious! We used crumbled chunks of whole grain bread to toss is, but crackers, brown rice, or barley are also great toss-ins as well.
Start this in the morning for dinner, or before bed for lunch.

dry Lentils de Puy (french green lentils)
carrots, peeled and cut crossways into coins
a head of garlic, chopped or minced
oil of choice
lots of water (3 times as much as lentils for stew, about 5 times as much or more to make this a brothier soup)
a few servings of "better then boullion" vegetable base (available on the Nature's Place ailse at Hannaford)
dried spices to taste: garlic powder, ginger, parsely, cilantro, curry powder
a decent serving of salt
Put it all together on high setting in your slow cooker and let it go for 8 hours or more! Check in when you can, about midway if possible, and adjust the water level if you need to. Enjoy!

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