(tested) vegetarian lentil two potato soup

[Guest guest]

This has excellent flavor and good body. It has an aroma that will sell your

house! You can substitute similar spices; I've posted the curry cumin blend many

times.

 

Veg juice? check the label on the tomato juice. Worchestershire might be listed.

 

 

My new crock pot cooks too fast for me. I used it for this soup to simmer at a

lower temp than I can on the stove top with a diffusing plate.

 

 

 

* Exported from MasterCook *

 

Lentil Two Potato Soup with Sprouts

 

Recipe By :KP2004 Casual Meals

Serving Size : 6 Preparation Time :0:00

Categories : Electric Slow Cooker Soups

{Posted} {Rated}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SAUTE:

1 tablespoon olive oil

1/2 cup chopped yellow onion

1/2 cup chopped carrot

1 cup chopped leafy celery

1 teaspoon minced garlic

LENTILS AND BROTH -- :

1 cup brown lentils -- rinsed

1/2 cup v-8 vegetable juice

3 cups water

SEASONINGS:

4 teaspoons low-sodium vegetable bouillon granules

1/2 teaspoon curry cumin blend -- (see archive)

1/2 teaspoon Tone's Canadian Steak Seasoning

1 teaspoon Trader Joe's Sundried Tomato Splash

1/4 teaspoon Granulated roasted bell pepper -- or to taste

1/2 teaspoon Butter Buds® -- (dry)

ADDITIONS:

3 cups warm water -- (3 to 4)

8 ounces russet potato -- peeled, cubed

16 ounces yellow sweet potato -- peeled, cubed

1 cup baby brussels sprouts

GARNISH:

fresh thyme leaves

fresh cilantro leaves

 

1. In a large nonstick saucepan, heat oil. Saute the onion, carrot, celery and

garlic.

 

2. Add the lentils, juice and water. Bring to a boil. Transfer to the crockery

insert of a slow cooker.

 

3. Combine seasonings and add to the soup. Stir to combine.

 

4. Add potatoes and Brussels Sprouts. Cover and cook on low for 4 hours.

 

5. Taste and adjust seasoning (pepper). Serve garnished with fresh thyme and/or

cilantro leaves.

 

S(Archive):

" http://home.earthlink.net/~kitpath/ 2004-01-04 "

Yield:

" 12 cups "

 

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Per Serving (excluding unknown items): 65 Calories; 2g Fat (31.5% calories from

fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 93mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0