So, yesterday we were in a bit of a pickle, me being sick, and us both having an inconvenient work schedule for making dinner. Well, if you know anything about how our kitchen works, you can guess it was the crock pot to the rescue. I wanted something gingery, since it is warming, and also helps me with most illnesses, but I couldn’t just have spicy ginger soup. I needed something more to it. So I checked out our cupboard.
We had lentils, check. We had a motley crew of vegetables, check. We had some bread still frozen, check. In my whoozy state, I setup a crockpot meal of ginger lentil vegetable soup.
I used maybe three tablespoons of chopped ginger, maybe more. The rest of my ginger that I took out of the freezer I chopped up and made into a tea of ginger, honey and lime juice.
I let the crockpot do its magic and a little before I had to leave for work, I sat down to a nice hearty meal of ginger lentil soup, with buttered toast.
I think by this point, the lentil soup crockpot meal is rather repetitive for us. However, it’s always good to have something hearty and delicious to fall back on in times of need. And its great when it comes out delicious every time.
So with that said, wishing you all good times and good health on this balmy Tuesday.
- Lentils: Baer’s Best Beans
- Onion, Garlic, Sweet Potato, Carrot, Rutabaga, Dried Chili: Red Fire Farm
- Ginger: Old Friends Farm
- Kombu: Iron bound Island
- Whole wheat flour for bread: ground from Pioneer Valley Heritage Grain CSA wheatberries
- Rolled Oats for bread: Wood-Prairie Farm
- Butter: High Lawn Farm
- Honey: Warm Colors Apiary
- Lime: totally not local, but care of my grandmother Toto’s lime tree in Florida. The last of her limes, which have been lovingly enjoyed by us poor New England locavores.