Archive for the ‘Vegetables’ Category
Indian Lentil Soup for Crockpot
Summary: This recipe is a modified version of an authentic Indian recipe. Snap beans were listed in place of Zucchini. There was no extra vegetables.
Serves 8-10 people
Ingredients
- 1 cup of Lentils rinsed
- 1 Carrot
- 1 Small Zucchini
- 1 Celery Stalk
- 28 oz Can Diced Tomatoes
- 2 small ½” size ginger root (or 1-1/2 – 2 tsp ginger powder)
- 1 tsp turmeric
- ½ tsp black pepper
- 1 tsp Cumin
- 1 tsp Garam Masala
- 8 Cups of water
- Splash of lemon juice before serving (Optional)
- Add 1 more vegetable of your choice…
- 1/3 small cabbage (or 1-1/2 cups)
- OR
- 1-1/2 cups Broccoli
- OR
- 1-1/2 cups Cauliflower
Instructions
- Spread Lentils across bottom of Crockpot. Dice celery and ginger root, then chop Carrot, Zucchini, and vegetable of your choice in small bite size pieces. Place all over the lentils. Add diced tomatoes then, add water. Cover with lid and cook on low for 8 hours.
Quick notes
Do not stir. Liquid evaporates when you remove the lid. Try to avoid doing this. This recipe is for a large Crockpot. If you have a small Crockpot, cut the recipe in half.
Variations
If adding more than one extra vegetable cut each one back to 1 cup each then add 1-2 cups more water.
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Grilled Asparagus
Summary: Delicious barbecue flavored Asparagus finished in the microwave. For best results, cook on an outdoor barbecue grill with meat.
Ingredients
- Asparagus
- Oil (If cooking on an electric grill)
Instructions
- Rinse Asparagus and place on Barbeque grill. Cook until slightly charred.
- Place partially cooked Asparagus on plate and cut into bite size pieces.
- Transfer bite size pieces to a glass bowl, cover with a glass lid or plate, then finish cooking in the microwave for 5 minutes.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
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