Autumn soup recipe.
I've been making variations on this soup over the last couple weeks, on evenings when we have company 'round to Area 51, and I got enough requests for the recipe to type it up; I figured I might as well c&p it here, for reference (and in case anyone else would like to try it). It's fairly inexpensive, could be made vegetarian/vegan easily (skip the sausage, maybe add sliced mushrooms or tofu as an alternative) and it goes over well with a wide range of people. It's also gluten-free if you use gluten-free bouillon and sausage, though it's right out for folks with soy/legume sensitivities, unfortunately.
AUTUMN SOUP
1 1/2 c. brown or green lentils
1 1/2 c. red lentils
9 c. water
1 med. or 2 small onions, chopped
1 med. or 2 small carrots, sliced
1-1 1/2 tbsp garlic granules
(Optional 1-2 tsp of Italian herb mix)
1/2 Celifibr brand vegetable bouillon cube (or equivalent)
3 links of your fave sausage, sliced (I like the bratwurst our local food co-op makes)
Fresh-ground black pepper for garnish at serving
Makes: lots. Good for a crowd. Recipe can be scaled down if you don't need so much.
Pick over lentils, rinse well, dump everything into a slow cooker till it's done, starting on "high" and turning down to "low" once things are up to speed (I usually start this in the morning and let it cook while I'm at work), check and stir periodically, add more water if necessary.
Note that you can substitute 3c. of split peas (green or yellow) for the lentils, or, really, have any mix of peas and lentils so long as it totals 3 cups (lentils and split peas are pretty interchangeable). Shouldn't need salt with the bullion and sausage in the mix, but go with whatever tastes good; as the above indicates, the seasonings are pretty freely variable.
AUTUMN SOUP
1 1/2 c. brown or green lentils
1 1/2 c. red lentils
9 c. water
1 med. or 2 small onions, chopped
1 med. or 2 small carrots, sliced
1-1 1/2 tbsp garlic granules
(Optional 1-2 tsp of Italian herb mix)
1/2 Celifibr brand vegetable bouillon cube (or equivalent)
3 links of your fave sausage, sliced (I like the bratwurst our local food co-op makes)
Fresh-ground black pepper for garnish at serving
Makes: lots. Good for a crowd. Recipe can be scaled down if you don't need so much.
Pick over lentils, rinse well, dump everything into a slow cooker till it's done, starting on "high" and turning down to "low" once things are up to speed (I usually start this in the morning and let it cook while I'm at work), check and stir periodically, add more water if necessary.
Note that you can substitute 3c. of split peas (green or yellow) for the lentils, or, really, have any mix of peas and lentils so long as it totals 3 cups (lentils and split peas are pretty interchangeable). Shouldn't need salt with the bullion and sausage in the mix, but go with whatever tastes good; as the above indicates, the seasonings are pretty freely variable.