Ok, Lentils again, but it's so good, you'll forgive me

Baby: it's (finally) cold outside.

My stomach is so grateful for the pots of nourishing, filling yumminess that I've been throwing together the past few weeks.  Peeking back at my last post, this recipe is similar yet different and you will love it.  I told my husband this particular version could win a cook-off, especially in the category of "Featuring vegetables you didn't know you loved" (beets, rutabaga, kale).  The sweet potatoes and beets make the broth slightly sweet.  Why does chili get all the glory?  Then again, I made that too, this week (this was better...or shall I say "beeter").

Lean-on-Me Lentil Stew 
1 cup lentils (I mixed French and orange, but you can use whatever's on hand)
1 cup yellow split peas
1 medium rutabaga, peeled and chopped into 1-inch chunks
3 smallish red beets peeled and cut into long strips
1 medium onion, chopped
1 medium sweet potato, peeled and sliced into bite-sized pieces
2 ribs celery chopped (I prefer organic, because I think it is about five thousand times less bitter than conventional)
1/2 bunch Dino Kale, roughly chopped
2 veggie broth cubes
8 cups water

1tsp thyme
1/2 tsp tarragon
1/2 - 1 tsp cayenne (depending on your regional/tastebud/family preference)
1/4 tsp cinnamon (trust me)
salt and pepper to taste

In a rice cooker: Throw all ingredients besides the spices into the cooking vessel.  Cook on "slow cooker" mode for 2.5 to 3 hours.  I'm sure you can do this in your conventional slow cooker, too with similar cook time.  Add the spices at the end.  Season to taste.

On the stove top: In a large stock pot, bring the broth cubes and water to a boil, add the lentils/split peas.  Reduce heat, cover loosely with lid and simmer for 25-30 minutes.  Add the veggies.  Simmer for another 30-45 minutes. Add the spices at the end.  Season to taste.

Keeps for several days in your fridge.  Freeze for a lunchtime delight.  When you take it out of the freezer in the morning, it'll double as a lunchbox cooler for the rest of your goodies!

Lentils 'Round the Clock

Just because it's been holiday time doesn't mean I get a break from either working or being hungry for some good and filling lunches.  Yet, time has been even more limited due to all the holiday travel, etc.  There's only one way to solve this midwinter complication: overnight soup.

While I sleep, my rice cooker cooks for me.  I throw some ingredients in before I go to bed, hit the timer (incidentally giving the beans/lentils time to soak) and by morning (or 5am, if you consider that morning), my meal is complete.

I was so tired the other night I didn't even crack open my two "new-to-me" used cookbooks to inspire: I just threw in whatever I saw in the fridge/cupboard and hoped for the best.  It actually turned out great!  Obviously, cooking the soup on the stove or a slow-cooker would work just as well.  It also does well as a cook-through-the-afternoon-for-supper soup.

Lentils 'Round the Clock
1.5 cup French Lentils
1/2 cup Adzuki Beans
1/2 bunch Dinosaur kale, chopped
1 med-large onion, chopped
3 carrots, peeled and chopped
3/4 cup rice or barley (dry)
2 golden beets, peeled and chopped
1 cup sliced mushrooms
2 vegetable bouillon cubes
1/2 15oz can coconut milk
 6 cups water

1tsp thyme
1 tsp parsley
1/4-1 tsp cayenne (to taste)
salt/pepper to taste

Throw all ingredients into rice cooker except for thyme, parsley and cayenne.  Make sure liquid ingredients covers or almost covers all the dry ingredients.  Cook on "porridge" mode of rice cooker and use timer setting (if available) to accommodate when you'd like the soup to finish.  Season with the dried herbs.  Add salt & pepper to taste.

Serve immediately or package individually for yummy and warming lunch.