Ingredients
- 6 cups water
- 4 cups chopped green cabbage
- 1 cup sliced celery (about 2 large stalks)
- 1 cup sliced carrot (about 2 medium size)
- 1 cup chopped beet (about 1 medium or 2 smaller)
- 3/4 cup sliced mushrooms
- 1/2 cup diced red onion
- 1 bay leaf
- 1 tsp italian seasoning (or equal parts oregano, basil, marjoram, thyme, rosemary, sage)
- 1/2 tsp paprika
- 1/8 tsp black pepper
- bragg’s liquid aminos to taste (around 3 tbsp as a base)
Directions
wash beets carrots and celery well – cut ends off then chop into pieces around 1/4 inch thick, slice and dice the onion and mushrooms and chop up the cabbage while you bring the water to a boil add all the veggies and the bay leaf and bring to a boil again on high heat – lower heat to medium and cover, simmer for 15 minutes stirring occasionally, add the rest of the herbs and spices and stir again – cook another 10 minutes – add bragg’s, stir, cover, and let sit for 5 to 10 minutes to settle – remove the bay leaf when you find it 🙂 excellent served with millet, buckwheat or any other whole grain, plus lentils beans or tofu and a nice side salad – red cabbage can be used instead of green if you want to go super purple – it just makes a deep burgundy broth instead and has a more powerful flavor – show here served with a millet red lentil mix and a salad (this one features spring mix green pepper cucumber and avocado, topped with lemon juice braggs and dulse flakes) beets are excellent for growing young children too, so the black pepper can be omitted and less seasoning can be used overall for a milder version, mixing the soft sweet veggies with their favorite whole grains – as children in the 70’s and 80’s we were fed a well balanced whole food plant based / primarily macrobiotic diet of whole grains, plenty of raw and cooked vegetables, legumes fruit nuts and seeds, and simple dishes like these were our favorite!a variation for a one pot meal
with buckwheat and lentils added
Ingredients
- 8 cups water
- 1 cup french green lentils
- 1 cup untoasted buckwheat groats
- 2 cups chopped beet
- 2 cups chopped cabbage
- 1 cup sliced carrot
- 1 cup sliced celery
- 1/2 cup diced onion
- 1/2 cup sliced shiitake mushrooms (or 1 cup white / cremini)
- 1 bay leaf
- 1 tsp italian seasoning
- 1/8 tsp black pepper
- bragg’s liquid aminos to taste
Directions
wash and chop all veggies, wash and rinse lentils and buckwheat and set aside, bring water to a boil, add lentils and buckwheat, then add all the veggies and spices, bring to a boil again on high heat then lower heat to medium, cover and simmer for 25 minutes, stirring occasionally – add a few tbsp of bragg’s at the end and stir well, remove from heat, then let sit covered for 5 minutes before enjoying Read more...
The easiest way to cook lentils is as follows:
1. Rinse the Lentils: Place the desired amount of lentils in a sieve and rinse them under cold water to remove any debris or dust.
2. Boil Water: In a pot, use about 3 cups of water for every 1 cup of lentils. Bring the water to a boil.
3. Add Lentils: Once the water is boiling, add the rinsed lentils to the pot.
4. Simmer: Reduce the heat to a simmer. Cook uncovered, stirring occasionally.
The cooking time will depend on the type of lentils:
- Green or Brown Lentils: 20-30 minutes
- Red or Yellow Lentils: 15-20 minutes
- Black Beluga Lentils: 25-30 minutes
- French Green Lentils (Lentilles du Puy): 25-30 minutes