adzuki bean and lentil soup
This soup brought to you by rainy, chilly Oregon nights:
1 cup dry adzuki beans, soaked 12 hrs or more
1 cup dry lentils
lots of water
dried seaweed (I used nori)
1 onion, sliced
large handful fresh shiitake caps, stemmed and sliced
1 large shallot, minced
1 large can of tomatoes
1/2 cup - 1 cup soy/whatever milk (I'm a fan of this stuff)
1 handful wholegrain pasta
tamari and/or sea salt to taste
thyme and black pepper to taste
1 bunch mustard greens (or turnip greens or collards or whatever), stems removed and leaves shredded
Place soaked beans and lentils in large pot, add water, seaweed, shiitakes, shallot, and onion. Bring to a boil, reduce heat and cook until pulses are soft. Add all other ingredients besides greens, and cook until pasta is done. Add greens and cook until just wilted.
1 cup dry adzuki beans, soaked 12 hrs or more
1 cup dry lentils
lots of water
dried seaweed (I used nori)
1 onion, sliced
large handful fresh shiitake caps, stemmed and sliced
1 large shallot, minced
1 large can of tomatoes
1/2 cup - 1 cup soy/whatever milk (I'm a fan of this stuff)
1 handful wholegrain pasta
tamari and/or sea salt to taste
thyme and black pepper to taste
1 bunch mustard greens (or turnip greens or collards or whatever), stems removed and leaves shredded
Place soaked beans and lentils in large pot, add water, seaweed, shiitakes, shallot, and onion. Bring to a boil, reduce heat and cook until pulses are soft. Add all other ingredients besides greens, and cook until pasta is done. Add greens and cook until just wilted.