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m (Reverted edits by Buybacklinks (talk | block) to last version by Carrolbot) |
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== Ingredients == |
== Ingredients == |
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* 6 cups [[vegetable stock]] '''or''' [[water]] |
* 6 cups [[vegetable stock]] '''or''' [[water]] |
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* 1 tbsp [[tamari]] soy sauce |
* 1 tbsp [[tamari]] soy sauce |
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− | * [[salt]] and freshly ground [[ |
+ | * [[salt]] and freshly ground [[black pepper]] |
* minced fresh [[parsley]] for garnish |
* minced fresh [[parsley]] for garnish |
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# Add [[carrot]]s, [[parsnip]], [[celeriac|celery root]], [[lentils]], stock, tamari, [[salt]] and [[pepper]]. |
# Add [[carrot]]s, [[parsnip]], [[celeriac|celery root]], [[lentils]], stock, tamari, [[salt]] and [[pepper]]. |
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# Cover, and cook on low until [[lentils]] and vegetables are tender, 6 to 8 hours. |
# Cover, and cook on low until [[lentils]] and vegetables are tender, 6 to 8 hours. |
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− | # To serve, adjust seasonings to taste, and garnish with fresh [[parsley]]. |
+ | # To serve, adjust seasonings to taste, and garnish with fresh [[parsley]]. |
=== Stovetop Method === |
=== Stovetop Method === |
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[[Category:Main Dish Recipes]] |
[[Category:Main Dish Recipes]] |
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[[Category:Parsnip Recipes]] |
[[Category:Parsnip Recipes]] |
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− | [[Category:Vegetable stock Recipes]] |
+ | [[Category:Vegetable stock and broth Recipes]] |
[[Category:Vegetarian Recipes]] |
[[Category:Vegetarian Recipes]] |
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[[Category:Yellow onion Recipes]] |
[[Category:Yellow onion Recipes]] |
Latest revision as of 22:36, 21 April 2011
Ingredients
- 1 tbs. olive oil
- 1 medium-sized yellow onion, chopped
- 2 cloves garlic, minced
- 2 to 3 carrots, peeled and cut into ¼-inch dice
- 1 parsnip, peeled and cut into ¼-inch dice
- 1 small celery root, peeled and cut into ¼-inch dice
- 1¼ cups dried brown lentils, sorted and rinsed
- 6 cups vegetable stock or water
- 1 tbsp tamari soy sauce
- salt and freshly ground black pepper
- minced fresh parsley for garnish
Directions
- Heat oil in skillet over medium heat.
- Add onion and garlic, cover and cook until softened, about 5 minutes; transfer to slow cooker.
- Add carrots, parsnip, celery root, lentils, stock, tamari, salt and pepper.
- Cover, and cook on low until lentils and vegetables are tender, 6 to 8 hours.
- To serve, adjust seasonings to taste, and garnish with fresh parsley.
Stovetop Method
- Heat oil in a 5- to 6-quart pot over medium heat.
- Add onion and garlic.
- Cover, and cook 5 minutes to soften.
- Add carrots, parsnip, celery root, lentils, stock, tamari, salt and pepper.
- Reduce heat to low.
- Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1½ hours.
- Taste and adjust seasonings, if necessary.
- Garnish with parsley, and serve.