September 2nd, 2013 06:00:00 am
Some people would do this in a crock pot, but I don’t like to use mine anymore (not excited about the ceramic/glass/lead possibility, as well as the plastic lid and that it’s made in China). I don't want to cook my organic vegetables in a questionable product. So I’ve converted this to a stovetop recipe. But you could still do it in your crock pot. You would simmer it for 8-10 hours in the crock pot… and with our Titanium cookware using the lid… you can cut that in half and do it stovetop (4 to 5 hours). In these photos, I am using the 9" 5 quart Soup Pot....
Chop the vegetables and throw them into the pot. Add the beans. Add the dried lentils. Grate your ginger over the pot. Add the dried spices. Stir in the broth, hot sauce and tomatoes.
Bring it to a boil, then lower the heat to a simmer (2-4 on my stovetop). Set the time for 4 or 5 hours and of course put the lid on!
Here are the ingredients:
Now that 4 or 5 hours has passed, the soup will be chunky and delicious. Your whole house will smell amazing. I love that part… it creates anticipation. From here you have options. Eat it as a chunky soup and serve with some bread for sopping. Or, you can pour your chunky soup into your blender and pulse it to a smooth liquid. We’ve tried it both ways and we can’t decide which we prefer. Tonight we will eat the first bowl chunky… and tomorrow we will puree the leftovers for a different style of soup.
We served it with bread for dipping, and topped it with fresh sprouted broccolli sprouts for added nutrition and crunchy zest.
I hope you enjoy this Lentil and Bean Soup… It is so nutritious and those lentils pack in the protein. Make it organic if you can!
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