Cozy Lentils

I love lentil soup and my grandmother's simple recipe is delicious on a cool fall day. The simple ingredients simmering on the stove create a lovely meal. I like to pair it with a salad or if you have problems digesting lentils, serve it over some brown rice. I also have recently been using red lentils. I made a yummy Red Lentil Roast that was really tasty. It bakes in a pan and when finished has the consistency of corn bread.

Grandma's Lentil Soup

one bag of dry lentils
10 cups chicken or vegetable stock or 5 cups stock, 5 cups water (whatever is on hand)
chopped carrots, celery, onion
1 clove garlic
1 bay leaf
1/2 thyme


Wash and drain the lentils and add to boiling stock. Simmer for 1 hr. Add the rest of the ingredients and simmer 2 - 3 hours. Season with salt and pepper.

Red Lentil Roast

1 1/2 cups red lentils, rinsed and drained
3 cups water
1 cup chopped onions
1 clove garlic, chopped
1/4 cup canola oil (it's optional on the recipe, but I use it)
1 1/2 cups grated cheese
1 egg, beaten
1 tsp parsley flakes
1/4 tsp thyme
1 tsp sea salt
dash nutmeg

Simmer lentils in water, covered, until soft (about 25 minutes). DO NOT DRAIN.
Saute onions and garlic in oil (if using it) til lightly browned.
Mix all ingredients together and turn into a well oiled oven dish. (The consistency is kind of thick and gloopy.)
Bake at 375 for 35-40 minutes. When done, it'll have the springy feel of cornbread.