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| More wide open spaces in SD |
The Meal Plan:
Sat (L) leftover Fasolada (S) dinner at the Folks
Sun (S) leftover German dumplings and gravy (S) breakfast naan pizza
Mon (yoga) leftover dumplings and gravy
Tues - leftover dumplings and gravy
Wed (yoga) - leftover soup
Thurs - grits and pheasant
Fri - grits and pheasant
Lunches (mine) berbere spiced lentils
Berbere-Spiced Lentil & Turnip Soup vegetarian,vegan
Easy, easy, easy. Chop, plop, and walk away. 10 hours on low seems a bit overkill, unless you have an instant pot - I've noticed and others have commented the slow cooker feature runs cooler than a stand alone slow cooker. Significantly lower temps.
But I digress. I found a berbere spice blend at the co-op. No clue if it was salt free, so I erred on the salted side and didn't add the extra salt. If you didn't want to chop tomatoes, used canned (diced) and cut back on the vegetable stock. Would I make this again? Absolutely. It's earthy lentils, sweet turnips with some of heat from the spice blend. I did serve with the yogurt which added a tangy creaminess. Recommended!
Serves 8-10 (approx)
1 pound green lentils, rinsed
8 cups low-sodium vegetable broth
4 small turnips, peeled and cut into 1/2-inch pieces
3 large tomatoes, peeled if desired, cut into 1-inch pieces
1 large onion, diced
2 stalks celery, cut into 1/2-inch pieces, plus leaves for garnish
2 cloves garlic, grated
2 tablespoons salt-free berbere spice blend
1 ¼ teaspoons salt
Plain Greek yogurt for serving
Combine lentils, broth, turnips, tomatoes, onion, celery, garlic, berbere and salt in a 6-quart slow cooker. Stir to make sure the lentils and turnips are covered with the liquid. Cover and cook until the lentils and vegetables are tender, 5 to 6 hours on High or 8 to 10 hours on Low.
Serve the soup topped with celery leaves and yogurt, if desired.
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