* Exported from MasterCook *
Slow Cooker Split Pea and Lentil Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 small onion -- minced
1 cup lentils
1 cup split peas
6 cups water
2 tablespoons vegan chicken-flavored bouillon -- or 4 Tablespoons Chickeny Bouillon
2 bay leaves
1 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/4 teaspoon ground rosemary -- or 1 teaspoon dried leaves
salt and freshly ground black pepper -- to taste
6 ounces fresh baby spinach -- washed
The Night Before: heat the oil in a skillet over medium heat and saute the onion until translucent, 3 to 5 minutes. Add the garlic and saute for 1 minutes longer. Store in an airtight container in the fridge.
In the Morning: combine the sauteed onion, lentils, peas, water, bouillon, bay leaves, tarragon, marjoram, rosemary, and salt and pepper in the slow cooker. Cook on low for 6 to 8 hours.
About 30 minutes before serving, add the spinach. Taste and adjust the seasoning. Remove and discard the bay leaves before serving.
Yield: 8 servings
Prep time: 15 mins
Cook time: 6 to 8 hours
AuthorNote; when I first became a vegetarian, I had a soup that married split peas and lentils with spinach. It was my favorite, but the recipe became lost over the years. This is my redo of the wonderful memory of that warm, nutritious soup.
Split peas and lentils are full of fiber, protein, iron, magnesium, and zinc.
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 201 Calories; 4g Fat (16.4% calories from fat); 14g Protein; 32g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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