Lentil Vegetable Pottage Food

LENTIL VEGETABLE POTTAGE

Steps:

• Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
• Simmer for about 1 hour on low heat, until lentils are tender.
• Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
• If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
• Correct spices to taste.
• Serve hot with gomashio sprinked on top, if desired.
• May be kept in fridge 5-7 days or frozen.

LENTIL VEGETABLE SOUP

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

MUJADDARAH(LENTIL AND RICE POTTAGE)

Steps:

• Bring water to boil, then add the lentils, lower heat to simmer and cook about 30-60 minutes .
• Meanwhile, saute onions in the oil to caramelize about 15-20 minutes, then add half of onions, rice and seasonings to lentils. Let the mixture boil for a few minutes.
• When it thickens, pour into a tureen, and spread the remaining onions over the top. and serve.
• Yield: 4 servings.

JOSHUA'S BARLEY POTTAGE

Steps:

• 1. Heat the 2 Tbsp. olive oil over medium-high heat. Add onions and saute until softened. Add garlic and spices (except salt) in the last 30 seconds to 1 minute of cooking.
• 2. Add Barley and broth to the pot. Bring just to a boil. Turn down heat and simmer uncovered for 45 minutes or until the liquid is nearly cooked off.
• 3. Remove from heat. add salt to taste if needed. (you may not need added salt if your broth is already salted)
• 4. Add green onions, fresh parsley, and sauteed mushrooms and give a quick stir.
• 5. Spoon into a bowl and serve!

HILDEGARDE'S LENTIL POTTAGE (A CIVET)

Steps:

• In the dutch oven over a slow heat, heat butter and olive oil until butter melts. Add onion and cabbage and cook slowly about 20 minutes stirring occasionally. You want the onions browned (carmelizing but not burnt!). Set them aside.
• At the same time, in another pot, bring water and lentils to boiling, cover and simmer about 20 minutes. Drain the lentils and set aside.
• Put 6 cups water and the bouillon cubes inches Dump in the lentils and onions and cabbage, add rice and spices Cover and cook over slow fire until the rice has absorbed water and cooked.
• Take the pot off the fire to cool a bit and grill the sausages. Cut them up into 1-1 1/2 inch slices and put them in the pottage as well.

RED LENTIL AND VEGETABLE STEW

Steps:

• Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
• Add the garlic about a minute before the vegetables are finished sautéing.
• Add the red lentils, and stir until mixed with the vegetables.
• Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
• Bring to a simmer over medium heat and reduce heat to medium low.
• Simmer until the lentils are tender, about 25 minutes.
• If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.