JACOB'S POTTAGE /Katie

[Guest guest]

Sounds yummy any time of year.

 

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Katie M

8/30/2007 8:50:48 PM

 

JACOB'S POTTAGE

 

This is a recipe I don't make often, but everytime I do my husband asks why

I don't make it more often. It is a hot dish, so you people who live where

September is still hot won't want to make it, but try it in December. LOL

September is Alaska sometimes brings snow, so I am getting into winter gear

now. This is named after the story of Jacob and Esau in Genesis, when

made with Swiss chard it is a red stew.

 

JACOB'S POTTAGE

 

2 Tbs olive oil

I medium onion, chopped

2 cloves garlic, minced

1 medium carrot, shredded

1/3 cup minced celery

2 medium size potatoes, diced

1 lb Swiss chard leaves or spinach leaves, chopped

1 1/2 cups dried red lentils

1 cup hulled barley

6 cups vegetable stock

1/4 cup minced fresh parsley leaves

2 bay leaves

1/2 tsp salt

1/8 tsp fresh ground black pepper

 

Turn on the crockpot to High and pour in all but about 1'2 cup of the

vegetable stock. Allow it to start heating while preparing the rest. Prepare

onion, garlic, carrot, celery. Dice potatoes but keep seperate.

Heat olive oil in a large skillet on medium high. When hot, add onion,

garlic, carrots and celery. Stir to mix vegetables with the oil and garlic.

Cover and cook about 5 minutes, until vegetables are softened. Add the

potatoes, and chard or spinach, stir and cook for another 5 minutes until

greens are completely wilted. You may need to add the 1/2 cup reserved stock

to make enough moisture to steam the greens. Transfer all vegetables to the

crockpot and add any remaining reserved stock. Add barley,lentils, parsley

salt and pepper and cook 3-4 hours on high or 6-8 hours on low heat.

 

 

 

 

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