Tonight I made some soup and biscuits and thought I would share the recipes. Very yummy food for a cold day!

Finished Lentil, Potato, and Leek Soup

Lentil Soup in the Pot
Recipe for Lentil Soup:
Two TBS Olive Oil
One large white onion
One large leek
Two large baking potatos
Six carrots
One cup of soaked lentils (For this recipe I used brown, red, and green lentils mixed together)
Three green onions
One small box of Imagine Foods Chicken Stock
1/2 tsp Dried Oregano
1/2 tsp Dried Thyme
1/4 Cup Dried Parsley and Spinach
One tsp Ground Black Pepper
Additional Stock made in a separate stock pot –
One quart of water
One TBS sea Salt
1/4 Cup Oat Straw Tea
One TBS Flax Seeds
Ten Coriander Seeds (Whole)
One tsp Rosemary (Whole)

Stock pot after being drained.
Stock – Made from Flax Seed, Coriander, Rosemary, and Oatstraw Tea
How to make this soup:
Begin by soaking the lentils in a bowl of warm water. Chop the green onions and add them to the bowl. Let this soak for as long as it takes the onions to get soft. Then drain and add to the pot.
In a large pot saute the white Onion in 2 TBS of Olive Oil.
Add in one tsp sea salt. Cook for about ten minutes. While the onions were cooking I peeled the carrots, chopped the leek and rinsed it really well, and threw the carrots, leek, and spices into the pot.
Then I added the lentils and the box of chicken stock. I turned the heat down to medium and let this boil while the second pot of stock cooked.
For the Oatstraw stock put one quart of water into a pot and add in the rest of the ingredients. The Oatstraw, Flax, Sea salt, Rosemary, and Coriander. Let this all hard boil for twenty minutes. Strain it into the soup pot. Then crank up the heat and let the soup boil for a good 45 minutes or until the carrots are soft.
Total cooking time is about 90 minutes from start to end.
I made biscuits to go with the soup.
Esther’s whole wheat biscuits.
This recipe is meant to be used with 100% white wheat. My friend Esther gave it to me a couple weeks ago. I doubled it and tweaked it by using 1/2 white flour and half whole wheat and light olive oil instead of butter. They turned out great!
Whole Wheat Biscuits
Preheat oven to 500
Three cups whole wheat flour
Three cups white flour
Two TBS Baking Powder
Two TBS Sugar
Two tsp salt
One tsp baking soda
1/2 Cup olive oil
Three Cups Buttermilk
Mix all ingredients together and turn out onto a floured surface. Roll the dough out gently and use a biscuit cutter to cut out the dough. Put biscuits in a pan that has been greased and bake at 500 degrees for five minutes. Then turn the heat down and bake for an additional 15 minutes at 450.
Cool for 2 minutes in the pan, then invert the pan over into a tea towell. Turn right side up and cool 5 minutes longer then serve.
These biscuits definitely tasted best right out of the oven, but I just ate another one tonight cold and it was still better than most store bought bread.

My secret Weapon for quick soup – Imagine Foods Stock in a Box!
I like to make most of my soup stock from scratch, but animal stocks are messy and really greasy to clean up after. The other day I made a turkey stock from the leftover bones from our supper, and it reminded me of how disgusting that particular job can be! Keeping some of these stock boxes on hand is so nice for soups, gravies, and casseroles! I love the various flavors Imagine Foods has for purchase and most can be bought at any health food store in the soup section.

Whole Wheat Biscuits
I also like to bake double amounts when I make cookies or biscuits, but this recipe can be halved to make a smaller amount. I forgot to take the picture of the biscuits when I pulled them out of the oven. And these two were the only ones left on the plate when I snapped the picture. My family had snarfed them in a matter of minutes!
Paul said he thought the soup was “really good”.

Jenny Hatch