It’s good for body and soul! And I love to share my favorite family recipes.
I put it all in the pot at once and if doing on the stovetop, cover and bring it to a boil, then turn the heat down and let it simmer for an hour or more, covered or partially covered. It makes a nice big pot.
More recently I am cooking this in my electric pressure cooker, called an Instant Pot. I set it on manual, and the time for 14 minutes, and when done, release the steam with the valve. Easy and quick and so yummy!
Everything gets choppedl
2 yellow onions
4-5 celery stalks
5-6 carrots
12 asparagus stalks
1 cup lentils
15 oz can or box of chopped tomatoes
1-2 cups leftover tomato sauce (if you have it, if not no worries)
6 oz button mushrooms, sliced
1 small to medium zucchini
4 or more cloves of garlic
1 cup each, frozen corn kernels and green peas,
Water to cover the veggies by 2 inches or so.
Lots of ground black pepper.
1 head of escarole, washed and chopped. This goes in at the end when the soup has cooked. Just stir in the escarole and it will wilt perfectly and not be overcooked.
Serve with crusty bread if you like and a grating of Pecorino Romano cheese.I make a variation this almost every week even in the hot Florida summer. My husband misses it when I don’t.
Play with the veggies you have on hand…. and adding chunked potatoes is nice too.
EnJOY!!
As always I hope you SPARKLE!!Jan
Janice Masters, The Shaman Mama
www.JaniceMasters.com
PS Don’t miss my SNEAK PEEK Preview Call this week. Register here for it. www.JaniceMasters.com/sneak-peek/
I have one of you old newspaper Savory Lentils recipe and have been searching for you through LA One-Pot Meals for a couple of years. So glad to find you.
Awesome! So glad you found your way here!