Tuesday, November 2, 2010

Lentil, bean, potato, and sausage soup with quick yeast rolls

This made a nice meal for the family but was definitely time consuming.  You will need 1 bag of bean soup dry beans that have soaked overnight.  After rinsing them add to 8 cups of water with 1 tbs salt  and bring to a rapid boil.  Add a bay leaf and decrease the heat to low and simmer the beans covered until they are tender.  This can take as many as three hours.  (If you are impatient, you can purchase 2 cans of lentils, 1 can of red beans, 1 can of pinto beans and start from this point.  Make sure to take great care to rinse the canned beans and add about 6 cups of water.)  Dice your 12 oz Wellshire Farm's Sausage (http://www.wellshirefarms.com/allergy-free-foods-database) into little triangles and after washing 4 potatoes cube them with their skins intact and add to the pot.  Add 1 tsp garlic powder, 1/2 tsp pepper, and 1 Edward&Son's Not-beef bullion cube.  Simmer until potatoes are tender and serve with yeast rolls below.

This is a  modified recipe from cooks.com 

Put 2 cups whole wheat white flour, 1 tsp salt, 2 tsp sugar, 2 tsp vital wheat gluten and 2 tsp baking powder in  a mixing bowl.  Microwave 1 cup milk for about 45 seconds (or until the milk is warm to the touch, but not hot) and dissolve 1 pkg quick rising yeast and 4 tbsp of butter.  Mix together wet and dry ingredients. Roll out onto heavily floured surface into 1/2 inch dough and cut your biscuits. Place on the pan. Let rise 1/2 an hour or until doubled. Brush the tops with melted butter or canola oil. Bake at 425 degrees until done (about 10-15 minutes).

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