I know this looks like a long list of ingredients but you probably already have most of them in your pantry and you just throw the lentils, broth, and seasonings in the pot. While that is cooking I chop the remaining vegetables and throw them in when the lentils are tender. It's that simple, but the results are a very hearty, very thick, very flavorful soup that makes great "pockets" the next day. I'll explain that last part in a minute.
I like to eat with a dollop of sour cream
2 c. dried brown lentils
7 c. vegetable stock
(you can use chicken too, I prefer vegetable though, it doesn't interfere with the flavors of the spices as much. If you use bouillon skip the salt, you wont need it)
1 bay leaf 1 medium onion, chopped
1/2 - 1 tsp. salt, or to taste
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/2 - 1 tsp. caraway seed (I like lots)
1/2 tsp. celery seed
1 Tbsp. dried parsley
1/2 teaspoon ground black pepper
1 c. chopped carrots
1/2 c. chopped celery
3 c. potatoes, cut into small cubes
1 can ham, crumbled, or 1 c. leftover ham or chicken chopped fine (optional)
Combine the lentils, chicken stock and the next 11 ingredients. Simmer 45 minutes or until lentils are tender. Do not let the soup boil dry, if it starts to add more liquid, either water or more stock. If you just simmer the pot you should be just fine. The only time it went dry on me was when it was at a full boil. When the lentils are soft enough to eat add the carrots, celery, and potatoes and continue to cook until tender. When the vegetables are done stir in crumbled ham. This goes great served with a dark crusty bread.
Or you can throw all the ingredients at once in the crock pot and cook on high for 4 - 6 hours
And now for the pocket part. The next day I like to strain the liquid and use as a filling in stuffed bread. I throw a batch of dough in the bread maker and when its done pull off 2 inch balls of dough. I roll them flat and top with a heaping tablespoon of the lentil mixture. Then wet the sides on half of the dough and pull the other side over the top to create a half circle. Press the sides with a fork to seal and place on a lightly floured bake sheet. I bake them at 350 for about 20 minutes or until the are golden brown and it looks like the bread is done.
I like to eat with a dollop of sour cream
2 c. dried brown lentils
7 c. vegetable stock
(you can use chicken too, I prefer vegetable though, it doesn't interfere with the flavors of the spices as much. If you use bouillon skip the salt, you wont need it)
1 bay leaf 1 medium onion, chopped
1/2 - 1 tsp. salt, or to taste
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/2 - 1 tsp. caraway seed (I like lots)
1/2 tsp. celery seed
1 Tbsp. dried parsley
1/2 teaspoon ground black pepper
1 c. chopped carrots
1/2 c. chopped celery
3 c. potatoes, cut into small cubes
1 can ham, crumbled, or 1 c. leftover ham or chicken chopped fine (optional)
Combine the lentils, chicken stock and the next 11 ingredients. Simmer 45 minutes or until lentils are tender. Do not let the soup boil dry, if it starts to add more liquid, either water or more stock. If you just simmer the pot you should be just fine. The only time it went dry on me was when it was at a full boil. When the lentils are soft enough to eat add the carrots, celery, and potatoes and continue to cook until tender. When the vegetables are done stir in crumbled ham. This goes great served with a dark crusty bread.
Or you can throw all the ingredients at once in the crock pot and cook on high for 4 - 6 hours
And now for the pocket part. The next day I like to strain the liquid and use as a filling in stuffed bread. I throw a batch of dough in the bread maker and when its done pull off 2 inch balls of dough. I roll them flat and top with a heaping tablespoon of the lentil mixture. Then wet the sides on half of the dough and pull the other side over the top to create a half circle. Press the sides with a fork to seal and place on a lightly floured bake sheet. I bake them at 350 for about 20 minutes or until the are golden brown and it looks like the bread is done.
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