I have been cooking with my slow cooker but my latest efforts have been less than successful, so they didn't inspire me to write.
This recipe comes from cookbook "Kosher by design-lightens up" by Susie Fishbein. I was lucky enough last year to attend a workshop/lecture with Susie Fishbein. I was pleased to see that the lunch that she decided to feature included my favorite soup from this book.
At the conference she included additional ideas to make this soup even more delicious.
Zucchini Lentil soup:
Susie recommends making egg roll crisps to serve with this soup I have done that before and they are delicious, but the soup is great with or without them.
To make the Egg roll crips:
3 egg roll wrappers such as Nasoya brand
1 egg white
1 Tablespoon of water
1/4 teaspoon dried dill
1/4 teaspoon dried basil
Preheat the oven to 425 degrees F.
Cover a cookie sheet with parchment paper
Lay the egg roll wrappers on the prepared cookie sheet. In a small bowl, whisk the egg white and water. Brush each egg roll wrapper very lightly with the egg white mixture. sprinkle with dried hers. Place inot the oven and bake for 5 minutes or until just golden brown. Set aside.
Soup instructions:
1 Tablespoon of olive oil
1 large sweet onion such as Vidalia, cut into 1/4 inch pieces.
4 cloves of fresh garlic coarsely chopped
1/2 teaspoon of dried sage
1/4 teaspoon of dried thyme
2 large or 3 medium Zucchini
6 cups of vegetable stock
1 cup of dried lentils
2 cups of water or pareve chicken flavored stock.
In a small saucepan cook the lentils in the stock until they are just tender but still keep their shape (around 10 minutes). Put the lentils in a container in the fridge. Each serving of soup will have a couple of tablespoons of these lentils added to it, so that the lentils do not become mush.
Heat the olive oil in a large soup pot over medium-low heat. Add the onion, garlic, sage, and thyme. Cook until the onion is translucent; do not allow it to brown.
Add the zucchini (if you like dill you can add here 1/4 cup of fresh dill stems trimmed and loosely packed--I am not fond of dill so I leave it out). Sauté for 4-5 minutes, until zucchini is a little shiny.
Add the stock. Simmer for 15-20 minutes, or until the zucchini is soft.
Using an immersion blender, right in the pot, puree the soup until creamy. This can also be done in batches in a blender.
Enjoy with a crunchy egg roll crisp.
This recipe comes from cookbook "Kosher by design-lightens up" by Susie Fishbein. I was lucky enough last year to attend a workshop/lecture with Susie Fishbein. I was pleased to see that the lunch that she decided to feature included my favorite soup from this book.
At the conference she included additional ideas to make this soup even more delicious.
Zucchini Lentil soup:
Susie recommends making egg roll crisps to serve with this soup I have done that before and they are delicious, but the soup is great with or without them.
To make the Egg roll crips:
3 egg roll wrappers such as Nasoya brand
1 egg white
1 Tablespoon of water
1/4 teaspoon dried dill
1/4 teaspoon dried basil
Preheat the oven to 425 degrees F.
Cover a cookie sheet with parchment paper
Lay the egg roll wrappers on the prepared cookie sheet. In a small bowl, whisk the egg white and water. Brush each egg roll wrapper very lightly with the egg white mixture. sprinkle with dried hers. Place inot the oven and bake for 5 minutes or until just golden brown. Set aside.
Soup instructions:
1 Tablespoon of olive oil
1 large sweet onion such as Vidalia, cut into 1/4 inch pieces.
4 cloves of fresh garlic coarsely chopped
1/2 teaspoon of dried sage
1/4 teaspoon of dried thyme
2 large or 3 medium Zucchini
6 cups of vegetable stock
1 cup of dried lentils
2 cups of water or pareve chicken flavored stock.
In a small saucepan cook the lentils in the stock until they are just tender but still keep their shape (around 10 minutes). Put the lentils in a container in the fridge. Each serving of soup will have a couple of tablespoons of these lentils added to it, so that the lentils do not become mush.
Heat the olive oil in a large soup pot over medium-low heat. Add the onion, garlic, sage, and thyme. Cook until the onion is translucent; do not allow it to brown.
Add the zucchini (if you like dill you can add here 1/4 cup of fresh dill stems trimmed and loosely packed--I am not fond of dill so I leave it out). Sauté for 4-5 minutes, until zucchini is a little shiny.
Add the stock. Simmer for 15-20 minutes, or until the zucchini is soft.
Using an immersion blender, right in the pot, puree the soup until creamy. This can also be done in batches in a blender.
Enjoy with a crunchy egg roll crisp.