California Farm Liver & Onion Lentil Soup

Name: California Farm Liver & Onion Lentil Soup
Total time: 3600 s
Yield: 2 people, 4 dinners
Cuisine: American
Ingredients: 8 cups cold water; 2 Cups fresh lamb liver; 1 Cup red dal lentils; 1 Cup sliced white onion; 1 Cup chopped mild leek; Optional: 1/2 cup of basmati rice; 1 Tbs unsalted butter; 1 Peeled clove of hardneck garlic; 1 thumbnail fresh ginger; 1 Mozambi Lime, 4 wedges; Fresh chopped basil leaf garnish; Add Flaked seasalt sparingly to taste after soup is ready; Serve with side of pickled pepper oil mango

Hobby Horseman @HobbyHorseman

California, United States

Mild Lamb Liver and mild white onion are a winning flavor combination. Mixed with mild leek and mild dal lentils, it makes an easy creamy dinner soup for summer weekdays. Turn on, forget, serve.

Hobby Horseman @HobbyHorseman

California, United States

Mild Lamb Liver and mild white onion are a winning flavor combination. Mixed with mild leek and mild dal lentils, it makes an easy creamy dinner soup for summer weekdays. Turn on, forget, serve.

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Ingredients

1 Hour

2 people, 4 dinners

8 cupscold water
2 Cupsfresh lamb liver
1 Cupred dal lentils
1 Cupsliced white onion
1 Cupchopped mild leek
Optional: 1/2 cup of basmati rice
1 Tbsunsalted butter
1Peeled clove of hardneck garlic
1thumbnail fresh ginger
1Mozambi Lime, 4 wedges
Fresh chopped basil leaf garnish
Add Flaked seasalt sparingly to taste after soup is ready
Serve with side of pickled pepper oil mango
California Farm Green Mangos Pickled in Pepper Oil
Equipment: half gallon, (2 liters) soup pan with lid
Cost: liver $2, vegetables, other $1, 4 dinners, 75 cents each

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Steps

1 Hour

1

Put all ingredients in cold water in soup pan, high heat, no lid, bring to boil, stir well, turn heat to low, put lid on. Come back in an hour. Slice cooked liver in dices, stir back in soup, taste, stir. Add sprinkle of flaked seasalt to taste, garnish with fresh basil. Serve with pepper oil spiced pickled mango. Enjoy.

Linked Recipes

California Farm Green Mangos Pickled in Pepper Oil

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Hobby Horseman @HobbyHorseman

on June 28, 2024 03:34

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.