Sprouted Barley, Lentil and Veggie Soup

[Guest guest]

SPROUTED BARLEY, LENTIL

AND VEGGIE SOUP

MADE FAMOUS AT THE RABBIT HOLE CAFÉ

CLEARWATER, FLORIDA

 

 

FOR A 6 QUART CROCK POT OR POT

 

2 CUPS DRIED BARLEY

2 CUPS DRIED GREEN LENTILS

 

PUT BARLEY AND LENTILS IN A LARGE GLASS OR STAINLESS STEEL BOWL AND COVER WITH 4 INCHES OF DISTILLED WATER. LET THEM SOAK OVERNIGHT OR FOR 12 HOURS. DRAIN WATER.

 

4 CUPS OF GRATED CARROTS

2 CUPS OF SLICED CELERY (HEARTS & LEAVES PREFERRED)

2 CUPS OF CHOPPED ONION

3 CLOVES OF GARLIC

 

BY HAND OR IN A FOOD PROCESSOR, GRATE CARROTS, SLICE CELERY (THIN), CHOP ONION AND PLACE IN A GLASS OR STAINLESS STEEL BOWL. BARELY COVER WITH DISTILLED WATER AND PRESS 3 CLOVES OF GARLIC INTO BOWL. STIR.

 

2 TABLESPOONS ITALIAN SEASONING

2 TABLESPOONS PAPRIKA OR MILD TACO SEASONING

1 TABLESPOON OF THYME or OREGANO

 

PUT THE SEASONING IN THE BOTTOM OF THE POT AND THEN SLOWLY POUR THE VEGGIES AND WATER IN THE POT ON TOP OF THE SEASONING. NOW POUR THE SPROUTED BARLEY AND LENTILS INTO THE POT AND SPREAD THEM UNTIL THEY ARE FLAT. POUR ENOUGH DISTILLED WATER TO COVER. IF USING A CROCK POT, THE WATER LEVEL NEEDS TO BE ABOUT ¼ TO ½ INCH BELOW THE LID LINE. IF USING A POT ON THE STOVE, YOUR CONTENTS AND WATER LEVEL SHOULD BE AT LEAST 2 INCHES BELOW THE TOP OF THE POT.

 

PUT THE LID ON THE CROCK POT AND COOK FOR 6 HOURS. FOR STOVE TOP COOKING, BRING TO A BOIL, COVER AND TURN TO SIMMER FOR 1 ½ HOURS. IF YOU HAVE A HEAT SPACER/FLAME TAMER, PUT IT ON THE BURNER UNDER THE POT SO THAT THE SOUP ON THE BOTTOM DOES NOT BURN. ADJUST COOKING TIME TO YOUR PREFERENCE. SOME PEOPLE LIKE A SLIGHTLY LESS COOKED, CHEWY BARLEY WHILE OTHERS LIKE EVERYTHING VERY WELL DONE.

 

ONCE THE SOUP IS COOKED TO YOUR SATISFACTION, ADD 3 TABLESPOONS OF SEA SALT, ADJUST SEASONING TO YOUR TASTE, STIR AND SERVE.

 

ENJOY !!

 

 

Valorie Shillington

May, 2006

Valorie Shillington727-447-5282ValorieHttp://www.OrganicSolutionsStore.com