Prep 15 mins
Cook 4 hrs
Some days you just need a slow cooker meal...! Love soups and was looking for something a little different. If you have an open jar or packet of thai curry paste in your fridge, and you like the flavour of it, this is another way to enjoy it. Most of the items are pantry staples, which is how this came to be, and it's fairly low calorie/low fat. I made it to fit a small crock pot (2.5 Q I think)....yields enough for 2 good sized portions. If you use a larger crock pot you would probably have to double the recipe. Some flat bread on the side makes it a meal.
- 1⁄2 onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1⁄2 cup split peas, green, dried
- 1⁄4 cup pearl barley
- 1⁄4 cup red lentil, dried
- 2 teaspoons Braggs liquid aminos
- 1 teaspoon garlic, minced, use fresh or garlic powder, it won't matter much
- 2 teaspoons Thai curry paste
- 2 cups vegetable stock, or use 1 bouillon cube or equivelant stock powder
- 1 cup water
- 1 teaspoon vinegar
- 1 teaspoon dried fenugreek leaves
- 1 bay leaf
- 2 fresh lime leaves, dried
- 1⁄4 cup light coconut milk
- Add the items to your slow cooker and stir.
- In the small cooker it only took 4 hours on high, which could easily be stretched out to 8 hours on low. Keep an eye on the water content -- it may need more water or broth added depending on your cooker.
DH was a bit weary of this one but he really enjoyed it!! I could have sworn I had pearl barley in the pantry but when I went to make this I couldn't find it. I was going to try buckwheat groats but I've never actually cooked with them so I went with brown rice instead. I did add more liquid as we let this in the crock pot all most all day. Thanks for such a unique recipe MagpieDiner!! Made for Veg*n Swap 26!!
I had most of the ingredients for this on hand. I just substituted brown lentils for the red ones and left out fenugreek leaves. This is really good soup! I'd like to try it again with the coconut milk because that sounds yummy! mmm....coconut milk... Reviewed for the Veg*n Recipe Swap.
Although I don't have a slow cooker, I thought this would probably cook well, simmering all afternoon on a slow Saturday, and so it did. Chock full of health, this produced a thick aromatic broth, and the curry paste (I used a yellow Thai curry paste) lends a subtle heat that lingers on the tongue, absolutely delicious. This would be marvellous on a cool autumn or wintry evening, absolute comfort food! I made double the amount, since I wanted to freeze some for DHs lunches, and although I didn't add the optional coconut milk or lime leaves, I can see that they would enhance this already aromatic and satisfying soup. Magpie, I have come to trust your excellent recipes, thank you for another winner. This one made for PAC Spring 2009