Hildegardes Lentil Pottage A Civet Recipes

LENTIL VEGETABLE POTTAGE

Lentil Vegetable Pottage image

From "Complete Candida Yeast Guidebook" by Jeanne Marie Martin. I changed the recipe a little: less celery, more carrots, a little more salt. I don't use the onion, garlic or bell peppers, personal preference. The Homemade Boullion Cubes and Vegetable Broth Powder are recipes in the same book. They look time and labor intensive and I haven't made them yet - I skip them and put in the tamari. She suggests simmering the tamari to kill any yeast or mold in it, but I don't know why you would have to in this recipe, since the tamari is cooked for at least 15 minutes.

Provided by Jetta

Categories Lentil

Time 1h30m

Yield 5-6 serving(s)

Number Of Ingredients 17

Ingredients

5 cups water or 5 cups broth
3 stalks celery hearts, chopped in 1/4-inch moons
5 -6 medium carrots, sliced in 1/4-inch rounds
1 large onion, chopped small
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons natural oil
2 homemade bouillon cubes or 2 tablespoons simmered tamari soy sauce
1/4 cup finely chopped parsley or 3 teaspoons dried parsley
1 1/2 teaspoons sea salt
1 teaspoon basil
1 teaspoon homemade vegetable stock powder
1/2 teaspoon dill weed
1/2 teaspoon oregano
1/2 teaspoon thyme
1/8 teaspoon cayenne
1 red bell pepper, chopped small (optional)
gomashio (optional topping)

Steps:

Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
Simmer for about 1 hour on low heat, until lentils are tender.
Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
Correct spices to taste.
Serve hot with gomashio sprinked on top, if desired.
May be kept in fridge 5-7 days or frozen.

HILDEGARDE'S LENTIL POTTAGE (A CIVET)

Hildegarde's Lentil Pottage (A Civet) image

This yummy peri-oid stew is very practical for camping, as spoilage of the ingredients is not such a worry. It started as a recipe for mjudra (mujaddara, also known as koshary and khichri. In fact, there is a recipe for khichri in Cariadoc's miscellany from Ain i Akbari, a 16th century book written during the reign of the Moghul emperor Akbar). Mjudra is an ancient middle eastern dish, and often said to be the recipe for Esau's "mess of pottage". As I make it, however, it is no longer appropriate for Moslems, due to the smoked sausage. If you omit the sausage, use a vegetarian broth instead of a chicken broth, and margarine instead of butter, this is an excellent vegan dish. When made for a camping event, the first two steps (onion/cabbage and lentils) can be done ahead of time and stored in the cooler. The soup can then be made on a camp stove or over the camp fire. With 3 smoked sausages, this can serve more than a dozen hearty eaters.

Provided by Lelandra

Categories Low Protein

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 tablespoons olive oil
4 cups sliced onions
1/4 head cabbage, shredded (or part of a bag)
5 cups water
2 cups lentils
6 cups water
6 chicken bouillon cubes
1 cup rice (uncooked)
1 1/2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon pepper
1 smoked sausage

Steps:

In the dutch oven over a slow heat, heat butter and olive oil until butter melts. Add onion and cabbage and cook slowly about 20 minutes stirring occasionally. You want the onions browned (carmelizing but not burnt!). Set them aside.
At the same time, in another pot, bring water and lentils to boiling, cover and simmer about 20 minutes. Drain the lentils and set aside.
Put 6 cups water and the bouillon cubes inches Dump in the lentils and onions and cabbage, add rice and spices Cover and cook over slow fire until the rice has absorbed water and cooked.
Take the pot off the fire to cool a bit and grill the sausages. Cut them up into 1-1 1/2 inch slices and put them in the pottage as well.

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