Potato salad and Dilly Dip have become traditions at the conference, and those recipes can be found here: Recipes 2018
Curried Lentils is a favourite in our homes. Economical, easy, delicious: what more could you ask for? The original recipe came from the cookbook More-with-Less by Doris Janzen Longacre, and we’ve tweaked it to suit our taste. I enjoy cooking and use my homemade bone broth, fresh garlic and freshly-squeezed lemon juice; Shannon enjoys getting the cooking over with and uses diluted no name bouillon concentrate, minced garlic from a jar and bottled lemon juice. And I hate to admit it, but hers just might be better than mine! This recipe makes a LOT of soup! Cut it in half if you aren’t feeding an army.
1/2 cup butter
2 onions, chopped
6 carrots peeled and chopped or thinly sliced
3 stalks celery, chopped or thinly sliced
3 or 4 cloves garlic, minced
1 tbsp. salt
3 to 4 tbsp. curry powder (or as much or as little as you like!)
3 cups lentils
12 cups broth, any kind, I prefer chicken
2 bay leaves
1/4 cup lemon juice
In a large pot, sauté onions, carrots, garlic and celery in butter. Add salt and curry powder and sauté another minute or two until fragrant. Add lentils, stock, lemon juice and bay leaves. Bring to a boil, then simmer 20 minutes or until lentils are soft. For a thinner soup add extra broth and heat through. Ladle over rice in bowls and top with sour cream or yogurt.