|
JERK LENTIL SOUP
- 1 lb. package dry green lentils
- 1 medium onion, diced
- 3 cloves garlic, diced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 green pepper, diced
- 5 white or "Baby Bella" (crimini) mushrooms, sliced
- 1 cup spinach, chopped
- 2 medium potatoes (red or small white. NOT Russets), diced
- 2 TBS olive oil
- 1 bay leaf
- 2 cups broth (Vegetable, Chicken or Pork)
- water
- 2 TBS DARK FIRE JAMAICAN JERK
Sort and soak the lentils, either overnight or suspended in a mesh collander
in a pot of water for 5-6 hours. Rinse and drain.
In a 6 quart, heavy soup pot, heat the oil to medium high and add the
onions, celery and carrots, stirring frequently. Cook until the onions are translucent, about 5 minutes. Reduce heat. Add
Garlic, peppers, mushrooms. Sautee about 2 minutes. Add lentils and broth. Add enough water to cover the lentils by
about an inch (you will need to add more water later.) Increase heat, bring to a boil.
Add potatoes and bay leaf.
Simmer for 1 hour, gradually reducing heat to a low simmer.
Add spinach and DARK FIRE. Simmer until lentils
and vegetables are tender, about 1/2 hour more. Remove bay leaf and serve with "Garlic Fire" croutons
(see recipe below).
6-8 servings as an entree, or 12 servings as an appetizer.
GARLIC FIRE CROUTONS
- 2 cups 1/2 inch white bread cubes ( from a baguette or peasant loaf)
- 1 TBS GARLIC FIRE SEASONING
- 1/4 tsp salt (optional)
- 3 TBS olive oil
Adjust oven rack to middle postion and heat oven to 350 degrees.
Mix GARLIC FIRE with oil and salt in a small bowl, set aside for 20 minutes. Spread bread cubes out
over a cookie sheet. Drizzle oil mixture evenly over bread, toss to coat. Bake until golden, 12-15 minutes.
Cool on cookie sheet to room temperatue. Serve with Jerk Lentil Soup (above) or your favorite soup or salad.
Lucky Black Cat Spice Co. 2003
**Go to our Catalog to buy now or BACK to the main recipe page.**
|
