Wednesday, February 20, 2013

Hoff's Lentil Soup

Hoff's Lentil Soup
Yields: 8-10 cups
meat-free, dairy-free, egg-free, oil-free

  • 2 cups Lentils (washed & drained)
  • 4 cups Veggie Broth
  • 4 cups Water
  • 1 cup shredded Carrots
  • 2 Potatoes (diced)
  • 1 bunch Swiss Chard (chopped)
  • 1 carton Mushrooms (diced)
  • 1 Onion (chopped)
  • 2 tbsp Bragg Liquid Amino
  • 1 tbsp Herbs De Provence
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Dry Mustard
  • 1 Bay Leaf
  • Juice of 1 Lemon

  1. In a large pot (see below), soften Mushrooms & Onions in the Braggs while preparing the rest of the ingredients
  2. Add remaining ingredients (excluding Salt & Lemon Juice), placing the Bay Leaf on top
  3. Cook as instructed below
  4. Mix in Sea Salt & Lemon Juice!

Stove Top Large Pot- Bring water to a rapid boil over medium-high heat, then reduce to a gentle simmer.  Cook uncovered, 20-30 minutes
Crock Pot (large) - Low for 8 hours or High for 4 hours
Pressure Cooker (large) - High pressure, 20 minutes

Hoff Thoughts: Adding the Sea Salt during the cooking process will prevent the Lentils from softening.  Bringing the Lemon Juice to a boil will cause it to bitter.  Best to add both ingredients at the very end.  Experiment with different Greens, I make this soup with Kale and it is excellent!  If you don't have Herbs De Provence, just use an Italian Herb mix.  But, I encourage you to check it out because it's a little on the sweeter side and pretty with the addition of lavender.

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