Crock Pot Lentil Soup
1lb bag lentils (any variety is fine)
1qt veggie broth
4 stalks celery
6-8 cloves garlic (we looove garlic ;)
1/2lb baby spinach
2-4 potatoes (any variety)
fresh (or dried) rosemary, thyme, sage - to taste
sea salt and pepper - to taste
Rinse lentils 2X. Chop all veggies and spices. Add all ingredients except for spices. Cook in a crock pot for 8hrs on low or 4-5hrs on high. Add spices, salt and pepper in last 15 minutes of cooking. Add spinach, cover until wilted.
There is sooo much versatility to this recipe, experiment with veggies, spices and lentils. I've made it with curry powder before, mmm :). I usually serve this with homemade rosemary or thyme rolls.
|Photo Courtesy of: McCormic|
2c hot water
2TBSP vegan butter (or regular butter, or coconut oil, or olive oil)
2 1/2c flour (I sometimes do a mix of 2c white, 1/2 c whole grain)
2 eggs (I generally use energy egg replacer since I'm vegan)
2-3TBSP fresh Rosemary or Thyme
1/2c warm water
Mix together hot water, sugar, butter, salt and 2 1/2c flour. Disolve yeast in warm water in small bowl. Beat 2 eggs and add to dry ingredients. Add yeast and 3-4c flour until slightly sticky. Let raise once (45min-1hr). Make into rolls, let raise (30min).
Bake at 400 F until golden brown -about 13-15 min. Brush with butter, coconut oil, or olive oil. Cool on wire rack.
Ps. Maybe, just maybe, this means I may be back in the swing of blogging ;)