Tuesday, June 19, 2012

Recipes: Italian Lentil Soup and Oatmeal, Ginger, and Molasses Bread

Vegan Italian Lentil Soup

Ingredients:

1 medium yellow onion, chopped
4 (or more) large cloves garlic, minced
3 stalks celery, chopped
2 medium carrots, thinly sliced on the diagonal
2 tbs. olive oil
1-1/2 cups dried lentils, rinsed and culled
4 cups vegetable stock
1 tsp. (or more) dried herb blend featuring rosemary
1 large bay leaf
1-15 oz. can diced Italian style tomatoes, pureed
salt and pepper to taste

Instructions:

1. In a large soup pot sauté onion, celery, and carrots for about 5 minutes. Add garlic and sauté for an additional 2 minutes.

2. Add remaining ingredients (except salt and pepper). Bring to a boil before reducing the heat to low; cover and simmer for 30 to 40 minutes, or until the lentils are soft.

3. Remove the bay leaf and season to taste with the salt and pepper.

Preparation Time: about 60 minutes

Servings: 6 - 8


Oatmeal, Ginger, and Molasses Bread

This recipe is for a 2 pound loaf made in a bread machine. It is a dense, hearty tasting, low rising bread and was excellent with the soup!

Add to machine in the following order using the white bread and light crust settings.

1-1/3 cups water
2 tbs. olive oil
1/4 cup molasses
1 tsp. salt
1-1/2 tsp. ground ginger
2 cups quick oats
2 cups bread flour
2 tsp. yeast


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