Tuesday, January 31, 2012

Protein Packed Ginger Carrot Slow Cooker Soup

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...

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)

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.