Tuesday, April 27, 2010



I made this soup about 2 weeks ago, so I can't remember exactly what I put in it. But that's the beauty of lentils: they're so hard to screw up. If you want more or less or different spices, do it. Add more or less water depending on how thick you like it. Add tomatoes or potatoes or whatever you like. If you don't have broth, just add about half a teaspoon of salt per cup of water.

2-2 1/2 cups brown lentils, picked and rinsed (meaning check to make sure there aren't any pebbles or big dirt clumps then rinse until clean)
About 8 cups vegetable broth
one onion, finely chopped
tw0 stalks celery, finely chopped
two carrots, finely chopped
1/2 tsp coriander
1/2 tsp cumin
olive oil

Pour about 2 tbs olive oil in a large soup pot and set over medium heat. Add onions and a pinch of salt and sautee for 1 minute. Add celery and carrots and sautee another 5-6 minutes until onions are translucent. Add lentils, vegetable broth, coriander, and cumin. Raise heat to high and bring to a boil. Reduce heat to low and simmer 35-40 minutes or until lentils are tender.


This recipe is a McCarthy Co-op favorite, so I ate lots of it in college. It is so easy and everyone loves beer. The recipe below is a basic recipe, but in the one I made recently, I replaced about 3/4 cup of the flour with whole spelt flour and used white spelt for the rest. I also added 2 seeded and minced jalapenos, which added a spicy flair. I used Guiness, which gives it a very strong stout flavor, but you can used something a little lighter if you want less beer taste.

3 cups self-rising flour (1 c all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt x3)
3 tbs sugar
12 oz beer (darker is better)
4 tbs butter substitute, melted

1. Preheat oven to 375.
2. Combine the flour, sugar, and beer in a bowl.
3. Scrape batter into a well greased loaf pan.
4. Bake for about 50 minutes.
5. Pour the melted butter over the top and bake for 10 more minutes

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