Monday, February 22, 2016

Carrot Ginger Lentil Barley Wheatberry Soup

I've had a 1/2 gallon of vegetable stock I saved from steaming potatoes and broccoli and it was crying out to be used. We are due to grocery shop so I didn't think I could come up with a soup dinner but I started with boiling a cup of barley and then I peeled all of the carrots I had which was two pounds. I found celery and chopped five stalks. I added a knob of ginger root and peeled six cloves of garlic. I added Adobo and olive oil and kosher salt, and a pound of lentils, and a 1/2 cup of toasted wheat berries I baked this morning. I had to sample a bowl and it is magnifique! It's simmering in the slow cooker at 225 degrees.