This Lentil Soup is perfect for any time of year. It can be served as an appetizer, or a meal with a side salad. The recipe is vegetarian; gluten-free and dairy-free, cooking the soup in a slow cooker over about 10 to 12 hours gives it lots of flavor with out having to add a lot of stock. That keeps the sodium content down. This recipe can be cooked in a pot, but pots have to be watched, unlike the slow cooker. All these ingredients can be found in local chain super markets.
Ingredients: makes 4 servings
6 cups of water
1 cup of dry lentil beans, any kind, rinsed.
4 vegetable bouillon cubes, or 2 extra large Knorr cubes
1 medium sweet onion chopped
1 large carrot chopped
1 celery stalk chopped
5 large shiitaki mushrooms cut up, (or omit)
1tbs tomato paste
1/8 cup fresh parsley
1/2 tbs paprika
ground black pepper to taste
Put all of the dry ingredients into a slow cooker or pot, pour in the water, mix and cover. Turn the temperature on low and set the time for 10 hours. Mix now and then if you are home to do so. Taste the lentils for doneness. If they are still hard continue cooking.
If cooking in a pot, keep the heat as low as possible and stir often cook until beans are tender, about three hours.
Both lentils and brown rice are very healthy complex carbohydrates. This recipe for Red Lentil Cheese Filled Patties will provide great taste, nutrition and lots of energy in a low calorie meal.
Ingredients: Makes about 4 patties
1.5 cups red lentil beans cooked until soft and mashable
1 cup cooked brown rice
2 eggs beaten
1 tbs gluten free flour, rice, potato, sorghum (or wheat if not GF)
1 med. celery stalk chopped small
1 med onion chopped well
1 small red pepper chopped well
1/4 cup oil, canola, olive or grape seed
1/2 cup grated soft cheese, such as Gruyere (excellent!), Gouda, Munster, Edam or even Blue
Salt and pepper to taste and ½ tsp paprika
Make the rice and lentils. When cooking the lentils just cover them with enough water plus 1/2 inch. Boil and then lower the heat. Let all the water absorb, mix it until it’s like mashed potatoes and let it and the rice cool.
While waiting for those, cook the chopped vegetables in enough oil to keep them moist. Cook until soft, set aside.
In a bowl add all the lentils and enough and about half that amount of brown rice. (1 – 2 ratio)
Add the eggs slowly, not to make it too wet.
Add the vegetables
Add the flour and most of the cheese, salt, paprika, pepper and mix
If the mixture is too soft add more rice and chill a bit.
Make patties that are either large or small and cook them in a pan with a little hot oil. Flip when crispy.
Top with a little more cheese if desired while hot, and serve with mushrooms or another vegetable on the side.