Lentil and oat soup

This soup features what is perhaps an odd combination of lentils and oats. I had planned to make a simple lentil soup, but I came across a small bag of oat groats that I had received as a sample, and decided to toss them in the soup. I had no idea what to expect, but this sums up my approach to cooking: Experiment, enjoy, and learn from the results. The picture is not good, as it was taken while the soup was cooking. I didn’t take one of the finished product, but it thickened nicely. Measurements, as always, are approximate, since I never actually measure anything when I cook.

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Ingredients

2 cups dried green lentils

Enough vegetable stock to cover the lentils. I make my own stock, but use what you have.

Chopped broccoli

Diced carrots

I cup oat groats

Crushed tomatoes. I used half a 280z tin.

Thyme and sage

Salt to taste (and pepper, if you like it)

Ras el hanout spice mix. If you don’t have this, you can add some cumin, ginger, and cayenne).

Preparation

Bring to a boil, the simmer until the lentils and oat groats are tender. The soup will thicken, so add some water, if needed.

 

 

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Lentil, mushroom, and spinach shepherd’s pie

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Ingredients

  • I cup dried lentils
  • Mushrooms
  • Olive oil
  • Fresh spinach
  • Soy or tamari sauce
  • Vegetable broth
  • Tomato paste
  • Cornstarch
  • Potatoes
  • Soy milk
  • Vegan margarine
  • Salt and pepper to taste
  • Thyme and oregano

Procedure

I made this a while ago, so I can’t remember the amounts of the ingredients used, so you will need to use your own judgement.

  • Cook the lentils.  You can use tinned, but I always prefer to cook from dry
  • Saute the mushrooms in olive oil
  • Add the lentils and spinach and saute until the latter is wilted
  • Add 1 tbsp of tomato paste
  • Add enough broth to just cover the vegetables.  You don’t want the mixture to be runny.  Add soy or tamari to taste.
  • Add enough cornstarch to thicken the mixture. I always start with 1 tablespoon dissolved in a little water, which I add gradually to the mixture.  Adjust as necessary
  • Season to taste with herbs and spices
  • Peel and dice the potatoes and boil until tender.  The potatoes will form the top, so use enough to allow a thick layer.  Mash with soy milk and margarine and season to taste
  • Place vegetable mixture in a casserole and cover with the mashed potatoes
  • Back at 350 until the potatoes are browned.