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Sautéed Vegetables:
Crockpot Soup:
A day ahead:
In a 4-quart crockpot, put all the soup ingredients in and cook on LOW for 17 hours, that's right 17 hours.
Next day:
Discard bay leaf.
Divide vegetables into the bowls and ladle the soup over them. (My thought: take the vegetables out of the refrigerator before you leave for shul so they will be at room temperature and won't cool down the soup too much).
I made this soup for this Shabbat lunch. It was quite successful.
I used 3 smallish turkey legs which I skinned, seasoned with a little curry and some pepper and browned well in a hot 500°F oven.
For broth, I used some "Imagine" brand vegetable no-chicken stock (1 quart) some chicken soup powder and some vegetable lower sodium powder to a total of 12 cups as my crockpot is large - 5 quarts, not the 4 quarts called for.
I used generous cups of the chopped vegetables as my pot is larger. I took the flavored vegetables out of the fridge before I left for shul and put some into each bowl. The rest went into the soup when I took it off the hot-plate-blech base of my pot after we had eaten all we wanted. As we were only two, we will be eating this soup for several days :-)
Poster's Notes:
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
1 tsp. canola or other vegetable oil
4 tsp. minced garlic
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
Freshly ground black pepper
1-1/2 cup chopped tomato or 1 14-oz. can drained diced tomatoes
2 tbsp. dry red wine
2 tbsp. lemon juice
2 tbsp. red wine vinegar
1-1/2 tsp. molasses
3 tbsp. chopped fresh dill
2-1/2 cups brown lentils (same as 1 pound lentils)
1 clove peeled garlic
10 cups chicken stock OR good instant OR low sodium canned stock or water
2 bay leaves
Pinch of dried thyme
Pinch of salt (I would omit with Kosher poultry and all that stock)
1 cooked turkey leg and thigh (bottom quarter) (or several legs) (roasted is best), skin removed
Sauté minced garlic in oil until golden, then add onion, celery, carrots and soften about 8 minutes. Remove from heat and add black pepper, tomato, wine, lemon juice, molasses, vinegar and dill. Put into bowl, cool and refrigerate.
Extract turkey bones from soup. The meat will have fallen from the bones.
The soup has a lovely taste and the lentils came out still with a bit of tooth and not at all mushy which we like. It was nothing like cholent. I might make more chopped vegetables with the acid flavorings next time and will feel fully confident to have it for company.