Tuesday, July 22, 2014
Cherries, A Slow Cooker Recipe, and Lambic
And then Matt surprised me with a bottle of framboise lambic and a new season of The Simpsons (bought second hand at a pawnshop because he knows I'd never approve of paying the asking price for a new season at the movie shop). It was a one-month-wedding-anniversary-I-can't-believe-you-got-all-the-thank-yous-written-in-a-month-you-are-awesome present. It was so sweet.
Slow Cooker Coconut-Lentil Soup
1 T olive oil
1 onion, chopped
4 cloves garlic, minced
1 tsp EACH ground cumin, ground coriander, ground turmeric, garam marsala
1 1/2 C dry lentils (red, green, or mixture of both)
6 C vegetable stock
14 oz. coconut milk
4-6 C greens, chopped (spinach, chard, etc)
Salt, to taste
Saute the onion in the oil on the stove-top until its starts to brown.
Add garlic and spices and saute a couple more minutes.
Put onion mixture, lentils, and stock to the slow cooker.
Cook on high for about two hours (or probably four hours on low).
Add greens and coconut milk and reduce heat to low.
Cook until greens are wilted and lentils are tender.
Salt and pepper to taste.