Feeds:
Posts
Comments

Posts Tagged ‘recipes’

Inspired by Clara‘s Depression-era recipies, I made this tonight and it turned out really very yummy:

Potato-lentil crock-pot soup

Ingredients:
2-3 cloves garlic
2 small onions
3-4 potatoes
1 cup brown lentils
olive oil
4 cups stock (beef or vegetable), or bullion cube & 4 cups water
Oregano
Cumin
Cardamom
Beef shank (optional)

Method:
(Each of Clara’s recipes begins with her browning onions and potatoes in olive oil, and then adding something to it to make a meal, so I did the same.)

Mince the garlic, chop the onion, and dice the potato.
Brown the garlic, and onion in olive oil.
Add the spices.
Add the potatoes.
Cook, stirring lots, until the potatoes start to stick to the bottom of the pan.

Rinse the lentils in cold water.
Put the lentils, cooked vegetables, stock, and beef shank if you have it in a crock pot.
Cook on high for 2 hours, stirring once after an hour.

Add salt and pepper to taste.

Serves 4.

Read Full Post »

Ingredients

2-3 lbs carrots, peeled or washed
1 cup red lentils
1 small chunk ginger root or 1 teaspoon dried
2 cloves garlic
1 medium onion
1-2 tablespoons curry powder
1 teaspoon turmeric
2 tablespoons vegetable oil
2 cups chicken or vegetable broth
2 (or more) cups milk

Method

Peel and mince the garlic.
Peel and grate the ginger.
Chop the onion small.
Sauté the garlic, ginger and onions in oil until very soft.
Stir in the curry powder and turmeric and cook, stirring constantly for a few minutes.
Scoop the onions, garlic, and ginger from the pan into a crock pot.
Peel or scrub the carrots and chop into 1-inch pieces.
Add the carrots, lentils, and stock to the crock pot.
Cook on high for at least 2 hours or low for at least 4 hours, stirring once after the first hour. Check that there is enough liquid, and add more if necessary.
When the carrots are very soft, transfer the soup to a blender or food processor and blend until smooth.
Transfer to a pot and add milk to desired consistency, heat on low for at least 15 minutes, stirring often.

Serve hot with a dollop of sour cream.
Serves 6-8.

Notes

You can cook this in a pot on the stove top instead of a crock-pot. I like the crock-pot because you can safely leave it alone for a couple of hours while you do something else, and I believe they are more energy efficient.

This soup freezes well, but only if you freeze it before adding the milk.

Read Full Post »