Recipe: Autumn Barley and Lentil Soup Recipe for the Slow Cooker
1 cup dry barley
1 cup dry lentils
2 quarts water
4-5 chopped parsnips
4-5 chopped carrots
handful of rainbow swiss chard, finely chopped (any dark leafy gren you want, I happen to have that handy)
1 veg bullion cube
2 tbs "nice" oil (olive, avacado, vegetable, something light)
1 tbs good butter
1 tsp minced garlic
1 heap of curry powder
1 heap of cumin
1/2 tsp plain paprika (not smoked)
to taste hot sauce ( I didn't use a lot this time, just a teensy bit for a smidge of a boost)
1/2 tsp cinnamon
salt & pepper
2 huge bunches of parsley, chopped
Add everything except the parsley to the slow cooker. Stir and cook until beans and barley are tender, about 4 hours. Add parsley and stir. Let stand about half hour then serve or store.
1 cup dry barley
1 cup dry lentils
2 quarts water
4-5 chopped parsnips
4-5 chopped carrots
handful of rainbow swiss chard, finely chopped (any dark leafy gren you want, I happen to have that handy)
1 veg bullion cube
2 tbs "nice" oil (olive, avacado, vegetable, something light)
1 tbs good butter
1 tsp minced garlic
1 heap of curry powder
1 heap of cumin
1/2 tsp plain paprika (not smoked)
to taste hot sauce ( I didn't use a lot this time, just a teensy bit for a smidge of a boost)
1/2 tsp cinnamon
salt & pepper
2 huge bunches of parsley, chopped
Add everything except the parsley to the slow cooker. Stir and cook until beans and barley are tender, about 4 hours. Add parsley and stir. Let stand about half hour then serve or store.