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Souper Lentils Recipe

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This recipe for Souper Lentils is from The Sherry Nash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
*ALL ORGANIC INGREDIENTS*
2 small or 1 medium or 1 large sized onion - diced
1-2 stalks of celery - sliced in quarter to half inch pieces
2-3 medium sized tomatoes - diced
1 15-20 oz can chickpeas (aka garbanzo beans) drained
1/3 cup orzo (or other small pasta - even noodles broken up)
1 cup black lentils (other colors work)
1/2-1 cup chopped fresh cilantro
1/2-1 cup chopped fresh parsley
4 cups chaga rehmannia broth (vegetable broth or spring/purified/tap water work)
the juice of one lemon
1 cup spring water (purified tap works)
2-4 tablespoons fresh ginger (peeled and diced / ground ginger OK)
2-4 tablespoons ghee (butter or coconut oil OK)
2 tablespoons coconut flour (other flours work)
1 teaspoon cinnamon powder (more to taste)
1/2 teaspoon turmeric powder (more to taste)
1/2 teaspoon salt (more to taste)
1/2 teaspoon ground black pepper (more to taste)
1/4 teaspoon hot sauce (more to taste / 1 diced hot pepper OK / leave out for mild)
1 large pinch saffron (optional)
Directions:
Directions:
1) Heat desired size pot (at least 3 1/4 quart) on medium heat.
2) Put butter in the pot.
3) Saute onions and celery in the pot for 7-10 minutes covered (stir occasionally)
4) Add the cinnamon, turmeric, hot sauce, ginger, salt, pepper, and saffron (stir 2 minutes).
5) Add the chickpeas, tomatoes, lentils, and broth. Bring to boil. Reduce heat to low.
6) Simmer for about 40 minutes (until lentils are tender).
7) Stir in orzo and simmer covered for about 7 minutes.
8) In a bowl whisk flower into the 1 cup spring water
9) Stir water/flower mixture into the pot.
10) Add half the cilantro and half the parsley to the pot.
11) Add lemon juice and stir well.
12) Taste and adjust seasonings.
13) Serve garnished with the remaining cilantro and parsley.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
1-2 hours
Personal Notes:
Personal Notes:
This a nutrient powerhouse, anti-cancer and other chronic disease, delicious, and filling. My dog enjoys a bowl of this when I make it. Great hot or leftover cold. The chaga rehmannia broth is a separate recipe. If other broths or types of foods then the primary listings the nutritional and life force boosting properties are substantially reduced, but the flavor will still be good.

 

 

 

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