Lentil Soup
\nsoak lentils overnight
\n4 cups water or blend 1\/2 cup raw cashews with 2 cups of the
\nwater for a nice flavor
\n1\/2 cup fat, butter, coconut oil or olive oil
\n2 cloves garlic, small, minced
\n1 cup onion, small, chopped
\n1 carrot, large, sliced thin
\n1 stalk celery, sliced thin
\n1 cup diced tomatoes, fresh or canned
\n3\/4 cup lentils, soaked overnight
\n1 teaspoon oregano
\n1 tablespoon parsley
\n1 teaspoon granulated onion
\n1 teaspoon granulated garlic
\n3 teaspoons sea salt
\nIn pan, bring water to a boil. Add all ingredients and return to a
\nboil. Reduce heat and simmer, covered for 1 hour. For a
\ncreamier soup blend 1\/2 the soup in a blender.<\/p>\n
Notes from Veronica; Fat settles on top, to keep this from
\nhappening stir 1\/2 teaspoon corn starch into 1\/2 cup of cold
\nwater and stir into soup. This will emulsify the fats and oils in
\nany of these soups and other liquids. Soups are a good place
\nto use some of that fat you used for deep-fat frying it adds a
\nnice flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lentil Soup soak lentils overnight 4 cups water or blend 1\/2 cup raw cashews with 2 cups of the water for a nice flavor 1\/2 cup fat, butter, coconut oil or olive oil 2 cloves garlic, small, minced 1 cup onion, small, chopped 1 carrot, large, sliced thin 1 stalk celery, sliced thin 1 cup […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[216,21,53],"tags":[60,61,56],"class_list":["post-334","post","type-post","status-publish","format-standard","hentry","category-blog","category-recipes","category-soups-sauces-and-gravy","tag-blend","tag-lentil","tag-soup-2"],"yoast_head":"\n