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Born a Texan, but traveled the US extensively.  Now staying on the East coast.

Sunday, March 11, 2012

yes i go there

For myself and the people i cook for, during the lenten season i like to do special things without meat on Wednesdays and fish on Fridays.
It is as much of a disipline as a spiritual statement and i think of those who can not have a protien and a regular basis.
But i do make it taste good and here is one recipie.:

Lenten lentil soup

1 bag of dry lentils
1 1/2 tablespoon salt
2 tablespoon fresh minced hot pepper
6 cloves garlic
3/4 onion sliced
1/4 onion minced
1 cup sliced sweet peppers
1 teaspoon orange zest
1/2 cup orange
8 bay leaves
10 black peppercorns
5 whole allspice berries
1 beer (Dos Equis)
1 cup chopped celery
1 cup bag fresh carrots
10 black peppercorns
5 whole allspice berries
1/4 cup rice
1 stick butter

clean (to remove stones and unwanted debris) and then soak lentils with cold water 3 inches above lentils
soak over night
boil 1 cup of water and soak bay leaves, peppercorns and allspice berries with 1/2 tablespoon salt over night
add lentils and strained bay leaf water to crock pot set on low
discard bay leaf mixture, but add fresh peppercorns and allspice to the lentils
Add sliced onions, butter,1 tablespoon hot peppers, sweet peppers, garlic, salt, orange juice and zest, celery and onions.
Add enough liquid to cover the lentils 1 inch.
cook covered for 6 + hours and then add 1 beer
cook an additional 2 hours and add rice if the soup is not thick enough.
serve 30 minutes after adding rice topped with minced peppers and onions
a dollop of yogurt or sour cream is also an option.
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