Nice recipe!I've been a vegetarian (not vegan) for 40 years and my meals are mostly rice or homemade bread with soup and/or a salad. I enjoy Asian and Indian meals when I'm eating out but they're too much trouble day to day. One of my favorite cookbooks is "From a Monastery Kitchen" by Brother Victor-Antoine D'Avila-Latourrette. There are several books, but unfortunately they're hard to find now. Here's the Brother's lentil soup.
Lentil and Lemon-peel Soup
From a Monastery Kitchen, 1st edition
1 cup Lentils
1 quart Water
1/2 Lemon peel, zested
1 Onion, chopped
1-2 Garlic cloves, chopped
1 tsp Salt
5 Peppercorns
Simmer until lentils are tender, about 1 hour.
The lemon zest plays against the earthy taste of the lentils.
I have used this lentil casserole recipe as a place to start. I use fresh vegetables instead of dried. Then add things like soy chorizo and hot sauce, lemon, etc. it’s quite a bland recipe so adding stuff to wake it up helps a lot. If I am indulging I’ll add some sour cream to the bowl.
Feeding Children Everywhere – Lentil Casserole
On Saturday, my husband and I joined members of our church and the community to package lentil meals for the local food bank. This project was sponsored by Feeding Children Everywhere. Two lines o…
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