Pictured to left along with a yummy home-made biscuit made from our own biscuit mix and raw milk gone sour. Mmmmm.
Brown a pound of ground beef or other ground meat, along with 1/2 chopped onion (our meat is from two cows we butchered after a year on our pasture)
Add 2 cups of other diced vegetables. I used carrots, rutabaga, and turnips, because I needed to use them up.
stir fry a few minutes, just to give vegetables flavor, but they should still be crisp.Then add 4-5 cups of water or broth, a can of tomato paste, 1/2 cup of sprouted lentils (or regular lentils, unsprouted, but rinsed), and about a teaspoon each marjoram, parsley, oregano, garlic, and thyme. Bring to a boil, cover and simmer for 30 minutes. Serve with a crusty bread and salad or crisp apples.
Freezer meal version: Brown the meat with seasonings. Add the diced vegetables, the lentils and any additional spices, combine,cook just until the vegetables are shiny but still very crisp, and freeze. On cooking day,defrost put into the soup pot and add 4 cups of water or broth, tomato paste, then bring to a boil and simmer about 30 minutes or until the lentils are done.
This serves four. We doubled it for our family and it was a big hit, even amongst people who thought they disliked rutabagas.
