Wednesday, May 5, 2010

Mom's Soup (continued from the previous post)

Oh, and it has to be low salt, for all of us hypertensives.  And tasty, because we have to eat it for a week.

Mom usually makes it on the stovetop, but I opted for the crockpot because I am lazy.

4 c brewed lapsang souchong tea
Chopped onions
Green garlic
1 c french lentils
1 c barley
Cinnamon leaf
Kombu
Enough hot water to fill crockpot
Can of chopped tomatoes n chiles

Brew tea and strain out leaves, add to crock

Saute chopped onions and green garlic with olive oil, add

Put the rest of the ingredients in.

Crank it to "high" and give it at least three hours.

Before you eat, add the can of tomatoes, and voila!

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