This hearty treat evolved to serve a whole lot of vegetarians when I was making Brisket. It surely satisfied and even was enjoyed by meat eaters as well. I'm bound to make it again soon and will try to save leftovers for photographs...
Ingredients:
6 peeled sliced
carrots
1 ½ inches of fresh ginger root
3 cloves of garlic
2 cups red lentils
2/3 cup Mirin
6-8 cups broth and/or
water (I like Brad's organic vegetable broth)
Celery leaves
1 sweet onion
3 ribs chopped celery
Dash Emeril’s Asian
seasoning
Dash Allspice
Scallions (Whites for
cooking, greens for decorating on top)
Directions:
Place ingredients
into slow cooker on high for 2-3 hours until soft, then use a hand blender to
mix all ingredients together, and if serving within 3 hours, keep on low, if
serving the following day, keep on warm. You may need to add more liquid depending on
preferred consistency.
PS - I may have added a bit of the brisket gravy to the leftovers ... it was DELICIOUS ... so if you're not serving vegetarians feel free to add in some beef variant as well. If you are, either Sherry or Beer can be added to the liquids for more depth of flavor.
PS - I may have added a bit of the brisket gravy to the leftovers ... it was DELICIOUS ... so if you're not serving vegetarians feel free to add in some beef variant as well. If you are, either Sherry or Beer can be added to the liquids for more depth of flavor.
