Wednesday, March 24, 2010
This is a basic bean soup recipe. You can add or subtract change any ingredient. Adzuki, black, kidney, chickpeas, navy, and turtle beans generally take one hour or more to cook. You may soak
overnight to decrease cooking time. Root vegetables take longer to cook and can be added to the beginning or middle of cooking, depending on the overall cooking time. Remember to add sea salt
after the beans are cooked, soft. If you add seas salt at the beginning, the beans will not cook, absorb water. Rice vinegar (aids in the digestion of beans) and sesame oil produces a creamy
4 to 6 Cups water
3-4 TB of lentils
1/2 onion (chopped)
1 carrot (chopped)
2 celery stalks (chopped)
Place ingredients in stock pan. Cover; bring to a boil and then simmer for cook 20 minutes or until beans are tender. Beans are done when you can squish them between your thumb and fingers.
Add spices cumin, coriander, fennel, turmeric, cayenne, to your taste. Cook additional 5 minutes.
Add few pinches of sea salt. Cook 5 minutes. (Salt, minerals increase digestion, break down fat, oil, beans.)
Add 1 TB each of sesame oil, soy sauce and or rice vinegar. Garnish with parsley and scallions Serve for 4 to 6 people. Total cooking time 30 minutes.
This is recipe came richardheft on HubPages