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Lentil-Spelt Soup
I was hanging out at Craig's house in Berkeley, thinking about the
Shadow's Lentil Soup, but I didn't have the recipe with me. So I
looked in his cupboards and came up with this....which I like just as
much as the other recipe. The spelt berries add body and depth to
the soup, and have a nice soft bite when cooked.
1 1/2C spelt (whole
spelt berries, or whole wheat berries if you don't have spelt)
6C
turkey or other nice rich stock
Cook 15 minutes
in pressure cooker at 15 lbs pressure, remove from heat and let
pressure drop on its own. If you don't have a pressure cooker,
you probably should soak the berries in the stock overnight and then
simmer them for an hour or so before adding the lentils.
1
medium onion
1/4t
celery seed
While the spelt
is cooking, saute in olive oil for 3-4 minutes
3-4
carrots, chopped coarsely or fine dice as you prefer
3-4
stalks celery, ditto
(optional:
1-2 potatoes, ditto)
4
cloves garlic
1/2t
fennel seed
4
cloves
2-4
bay leaves
dried
or fresh rosemary to taste
pinch
salt
add to onions
& saute until lightly colored 5-8 min
1C
lentils
add this and the
sauteed vegetables to the spelt, and cook all together at a gentle
simmer until the lentils are tender
finish w/salt & pepper to taste
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