It is Friday, Y’all. So let your slow cooker do the work for you today and you can relax knowing that something yummy will be ready to eat after a long week of work. Slow Cooker Italian ABC Lentil Veggie Soup is really simple to make and can be embellished so many different ways to suit your individual tastes. Add some ham if you do not particularly like having it all vegan. Or maybe a side of some homemade rosemary focaccia bread and you have a super delicious and hearty meal.
This is the best stuff to keep in the pantry and our family absolutely loves it. Well, if the truth be known, we love everything that we have tried from Bob’s Red Mill. And if you cannot find it in your local grocery store, it is available to order online.
The mix has green split peas, yellow split peas, barley, lentils and pasta and is ready to add whatever seasoning that you like to make it your own.
Put all of the ingredients into the slow cooker which has been set to high setting, stir until well mixed. Cook for 1 hour on high then turn down to low for remaining 3 hours. Cook lentils until desired tenderness.
Tomatillos, tomatillos, tomatillos. Say that three times fast! Just kidding. 🙂
They are interesting little things. “The tomatillo (Physalis philadelphica), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name.” According to Wikipedia. https://en.wikipedia.org/wiki/Tomatillo
I have yet to see them purple in color but I am betting that those have to be just as tasty.
We do love some tomatillos! Their tart, green, deliciousness make a wonderful tomatillo sauce. Dip tortilla chips straight in or on top of yummy green chicken enchiladas.
Tomatillo Green Sauce
1-2 pounds ripe tomatillos, outer husk peeled and quartered
4 cloves of garlic, minced
1/2 small yellow onion, diced
1 green serrano pepper, seeded and diced
1/4 cup cilantro, chopped
juice of 1 lime
kosher salt to taste
Sauté first four ingredients in a pre-heated skillet with a little olive oil until tomatillos caramelize and start to break down. About 5-7 minutes. Remove from heat, add the juice of 1 lime, cilantro and blend in a food processor. Salt to taste.
Pour over your favorite chicken enchiladas or serve in a bowl with some chips…either way, DELISH!