Parnia Lentil Soup

  • 2 cups dried Pardina Lentils (I used Goya brand)
  • 1/2 lb chopped keilbasa (Jubilat Provisions is where I buy mine)
  • 1 onion – chopped
  • 1/2 cup celery – chopped
  • chopped kale – about 4 cups
  • 28 oz tin of diced tomatoes
  • 4 cups vegetable broth
  • 1 tbsp garam masala
  • 1/2 tbsp cumin powder
  • 1 tsp ginger
  • 1 tsp cinnamon
  • pinch of allspice or nutmeg
  • pinch of cayenne pepper
Pardina Lentils (Spanish)

Pardina Lentils (Spanish)

 

<—–   Use this type of lentil.

 
Combine all ingredients and cook on low for 8-10 hours.

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Caldo Verde Soup

2013-10-12 23.16.03 2013-10-13 08.20.01

Walking the dogs the other day I came across a box of books for the taking. There were two Slow Cooker books which I carried home with me. This is an adaptation from “The Healthy Slow Cooker” by Judith Finlayson.

  • 1 large onion
  • 2 cups chopped carrots
  • 2 cloves garlic
  • olive oil for sauteing
  • freshly ground pepper (1 tsp)
  • 6 cups chicken broth
  • 2 chopped / sliced sweet potatoes
  • 1 can chick peas (drained)
  • 2 – 3 cups chopped kale
  • 1/2 lb kielbasa – chopped into cubes
  • 3 tsp cumin
  • 3 tsp paprika
Saute carrots, onions and garlic until soft

Saute carrots, onions and garlic until soft

In a skillet saute the onion, carrots, garlic until softened. Add the pepper and 2 tsp of the cumin powder. Place these ingredients into the slow cooker. Add the chicken broth, chickpeas, sweet potatoes, kale, kielbasa, paprika and remainder of cumin.

Cook on low for 8 hours.