Lentil Soup

If you are interested in lentils, it really doesn’t matter what colour they are. If you want to experiment, here is recipe that was much appreciated by a Peace Group in a Mennonite Church in Colorado Springs.

4 large cloves garlic, finely chopped, add lentils and chicken broth.

1/3 cup dried apricots, chopped Bring to a boil, reduce heat and simmer until reduced.

lentils 1 1/2 C rinsed, red lentils boiled until they are tender (about 30 min).

5 cups chicken broth

Stir in cumin, thyme, salt and pepper.

1/2 tsp ground cumin

Simmer covered another 10-15 min.

Add 1/2 tsp dried thyme, salt and pepper to taste .

Serves 6

This soup is almost a stew.

Guten Appetit!

Barbel Goertz

Don’t Peek Stew

 In a large roasting pan, combine:

 1 lb. stewing beef

6 large potatoes

6 large carrots

6 stalks of celery

Onions

 Cut into pieces.

 ½ tsp. pepper and 1 tsp. salt

1 tbsp. sugar

4 tbsp. Minute Tapioca (2T)

Tin tomato soup

Tin water

Liquids: 1 cup tomato juice, 1 cup warm water and 1 cup ketchup

 Layer meat in oven.

Layer veggies on top.

In a cup – mix salt, pepper, sugar and tapioca together and sprinkle over top.

Pour liquids over all.

Cover with 2 layers of tin foil.

Seal well.

Cook at 300F for 3 ½ hours and no peeking!