Making Lentil Soup So It Cooks During a 2-3 Hour Passage

Here’s another solution for creating a hot meal to eat on a cold, wet day of cruising. Again, I use the cooking-with-fleece method.  So it’s even easier to prepare in the morning, I use dehydrated veggies to add flavor.
 
Here’s what I put in my lentil soup:

 1 part lentils, rinsed
4 parts water
5-6 slices of cut up bacon or 1 sliced artisan sausage
Olive oil
Tsp of ham soup base
A fistful of:
    Onions (fresh or dehydrated)
   Carrots (fresh or dehydrated)
   Celery (or dehydrated celeriac)
   Tomatoes (fresh, dehydrated, or sundried)
½ teaspoon of ground:
   Black pepper    
   Cardamom
   Coriander
   Cumin
   Ginger
   Sea Salt
 
You’ll want to use a heat-retaining pot that gets pretty filled up; empty space at the top cools down more easily and inhibits cooking.  I use a Martha Stewart pot here.

1. Sauté the bacon or the sausage until browned.
2. Add everything else in the pot.
3. Boil for five minutes.
4. While boiling, prepare the fleece. I usually use two 24”x 48” strips of thick fleece. I lay on over the other in a perpendicular fashion. It’ll look like a big +. More layers is better.
5. When five minutes are up (218 degrees), put lid on pot.
6. Place the pot in the center of the cross. I then bring up the four sides so the pot is completely enshrouded in the fleece. There should be many layers. More is better.
7. Leave it alone for at least three hours.
8. Top with sour cream.

 

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