Saturday, March 31, 2012
2 TB of saute oil (coconut, ghee or olive)
1 large sweet yellow onion diced
4-5 garlic cloves minced
1 heaping cup of celery diced
between 1-2 cups of slivered carrots
2 sweet potatoes diced into chunks (about 2-3 cups)
2 ts. of ground turmeric
1/2-1 ts. of ground mustard seed
1/2-1 ts. of celery seed
1 ts. of ground ginger
2 heaping cups of finely chopped lactino kale
1 TB of freshly chopped sage (sub 1 ts. of dried)
1 TB of freshly chopped oregano (sub 1 ts. of dried)
1/2-1 ts. of sea salt
1/2- 1 ts. of ground black pepper
2 cups of soaked and rinsed dry green lentils
6 cups of vegetable broth
6 cups of pure water
chopped organic sausage
shredded organic chicken chunks
In a large dutch oven or 8.5 quart pot, saute the onions garlic and celery in about 2 TB of oil. Let it saute for a few minutes until tender and then add in the carrots and sweet potatoes and kale. Let those cook for just a few minutes and then add the water, broth and soaked/washed lentils. Stir well and then you can add the rest of the spices and herbs. Bring to a boil and let simmer and the lentils cook and soak up 1/3 of the broth. Depending on if I have more broth to spare or want a more soupy soup I may add more broth after the lentils cook and I see how thick the soup is at that point. I have also made this soup by adding already cooked lentils and less broth by 3-4 cups. Cook for about 50 minutes and let cool for 15-20 minutes before serving. It is a perfect hearty soup meal with no other need of add in's. A heart GF roll or croutons might be a nice touch, or if you like meat adding some organic chicken sausage or meat might make it even more hearty and full of protein. Serve warm and serves about 12 people, or is a great leftover soup for lunches and dinners.
Hope you have a special weekend planned with lots of good food and love!
Much love and light to you!