Lentils

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Crock-Pot Lentil Soup
2 cups Augason Farms Lentils
10 cups water
1 1/2 tablespoons Augason Farms Bacon Flavored Bits Vegetarian Meat Substitute
1/2 cup Augason Farms Dehydrated Chopped Onions
1/2 cup Augason Farms Dehydrated Cross Cut Celery
1/4 cup Augason Farms Dehydrated Diced Carrots
3 tablespoons snipped parsley
1 clove garlic - crushed
1 tablespoon Augason Farms Iodized Salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf oregano
1 – 14.5 ounce can tomatoes
2 tablespoons wine vinegar

Rinse lentils; place in cooker. Add water and remaining ingredients except tomatoes and vinegar. Cook on LOW for 8 to 10 hours. Add tomatoes and vinegar. Turn to HIGH and cook 15 minutes longer, until hot. (Add more or less water for desired thickness.)


Lentil Butter
1 cup Augason Farms Lentils
1/2 teaspoon Augason Farms Iodized Salt
2 1/4 cups water
1 tablespoon olive oil
6 green onions - sliced
2 garlic cloves - minced
1/2 tablespoons parsley
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 cup water, as needed

Combine water, lentils, and salt in a pot. Cook until lentils are soft. Drain, reserve stock. Heat oil in a skillet and sauté onions and garlic until onions are translucent. Add parsley and spices and cook another minute. Set aside. Combine lentils, cooking water & onion mixture in a food processor, adding more water a tablespoon at a time as needed until the mixture reaches a spreadable consistency. Refrigerate several hours before serving. Serve spread on whole grain crackers or as a vegetable dip.
 

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