I made Carrot Soup (recipe way down below) for dinner the other night. It was pretty good.
- One out of four kids found this to be edible.
- Three out of four kids went to bed hungry.
- Two out of two adults didn’t care.
I used chicken broth for the stock. I waited until the last 25 minutes of
cooking time to add the lentils. I didn’t want them to be mush.
I did not puree the soup after cooking, like the recipe suggested. About two cups was reserved for experimental drying. I placed plastic wrap around the drying tray and poured on the soup, by that time the soup had thickened a good deal.
I dried it for 12 hours or so.
Then it was vacuumed sealed and placed in the freezer for some future date. The rehydrating instructions are at the bottom of the recipe.
Yes, I know what it looks like.
Next time we make this, it will be with beef broth and barley (instead of rice).
Source: Backpack Gourmet
In a large pot over medium heat, cook for 15 minutes:
1 TB olive oil
1 onion, chopped
6 carrots, scrubbed and chopped
1 zucchini, chopped
Add and bring to a boil:
6 cups any variety stock
3/4 cup dried lentils
1/2 cup uncooked brown rice
Reduce heat, cover, and simmer 50 minutes or until rice is tender.
1 tsp honey
1 tsp salt
1/2 tsp ground ginger
1/2 tsp turmeric
1/4 tsp ground nutmeg
1 TB hot sauce
Puree the soup in a blender or food processor. Spread on covered dehydrator
trays and dry for 6 hours at 145.
To rehydrate, cover with water 2 inches above level of food in pot, boil, stir,