This past Saturday, we were supposed to go away to visit friends. However, due to the anticipated snow storm, we ended up staying home for Shabbat. Instead of cholent, I made lentil soup.
1 lbs lentils
1 lbs stew meat
1 onion, chopped
2 stalks celery, chopped
3-4 carrots, peeled and chopped
1 parsnip, peeled and chopped
3 potatoes, peeled and quartered
2 bay leaves
1 tablespoon salt, to taste
1 teaspoon pepper, to taste
1 teaspoon cumin
2 cloves garlic, crushed
Water to cover. If using the pressure cooker, use 3:1 ratio of water:lentils
Optional: add chopped fresh parsley or cilantro before serving
Sauté onions, carrots, celery and parsnips. Then add the spices, meat and lentils and continue to sauté until fragrant. Add potatoes, bay leaves and water.
Stove top: bring to boil and let simmer until done. Add garlic and adjust seasoning.
Pressure Cooker: 7 minutes to pressure and then release the pressure quickly by running cold water over the lid when done.
Crockpot: Cook on low until done. When using a crockpot, less water is required.
Before serving, adding chopped cilantro or parsley adds a nice gourmet touch.
This week, as I was time challenged, I just added all the ingredients into the crockpot and let it simmer all day. When I got home I adjusted the seasoning.
This can easily be made vegetarian by omitting the meat.
Frankly, it came out great, but, Raizel is visiting my mother, so, I do not have any robust eaters at home.