The springboard for this recipe began as Michele Scicolone’s Lentil Rice Soup in her fantastic book called The Italian Slow Cooker.
I very rarely make a dish just as it says, unless it is a baked product, where the instructions and measurements have to be adhered to for it to come out right.
I didn’t have the celery or carrots called for in the original recipe, and so I subbed in one 14 and a half ounce can of Italian vine ripened tomatoes with juice.
I didn’t have garlic cloves so I subbed in two teaspoons of garlic paste.
I added a little bit more richness by adding two tablespoons of high quality extra virgin olive oil.
I added 10 ounces Pacific brand Pacific energy blend – which contains cabbage Russell sprouts kale chard and broccoli.
I found it in the produce section at The 99 Cents Store! It contains red cabbage, green cabbage, Brussels sprouts, kale, chard, broccoli.
Add in 1 cup uncooked long grain rice the last hour of cooking to the soup, with more water or stock, as needed.
I also seasoned the soup with some Badia seasoning complete.
If you make enough substitutions in recipe it becomes a completely different animal so to speak, which I think this this did.
I used 1 pound of dried lentils, rinsed and picked over
1 or 2 14.5 oz. cans Italian style vine ripened tomatoes on their own juice. I had one in the pantry, but if you love tomatoes, by all means add them. The soup will be great either way.
2 teaspoons garlic paste
About 10 cups water or chicken stock or vegetarian stock. Add more if needed while the lentils cook.
Put all ingredients in your slow cooker and cook on low for 7 hours, checking periodically after 5 hours.
Add more water or stock if necessary, and then add in the 10 ounces of power green mixture – or spinach kale blend with 1 cup uncooked long grain rice.
Add the Power Greens and the uncooked rice at the last hour of cooking. The rice cooked it will absorb the water and you might have to add more to your crock pot.
This great tasting, easy and healthy recipe made enough for two really hungry people or 4 less hungry people. I also along filled up 3 one quart freezer bags and I will be set the rest of the month with 1 quart to give to a friend-to make them happily healthy too!
So when you make this, not only is it easy, you can make it the night before so you can have it next day.
In other words, dump everything in your crock pot the night before and it’ll be ready for lunch probably the next day.
Enjoy with my Homemade Healthier Biscuits and a green salad, and iced green tea over ice with lemon.
I am purposely eating more vegetarian dishes and streamlining everything I make. I lost 28 pounds according to what the doctor said this week, and the scale smiled at me, and my blood pressure lowest it’s been since I was in high school, and I am it’s going to keep repeating what works and makes me healthy. And, above all else, makes me feel great!
The carnivores out there can add in one pound of cooked Italian turkey sausage, made into mearballs or sliced cooked turkey kielbasa to the finished soup.
January 27th, 2016