Comforting in color and texture to a cheesy soup.
Add all to a 4 quart crockpot and cook on high 6-8 hours or low 8 – 10.
½ C besan flour (Indian chickpea flour)
½ C red split lentils
½ C Red Star nutritional yeast flakes
¼ C bac’un bits
1 C finely minced onion
1 large clove of garlic minced (1 - 2 tsp)
1 C diced carrots
1 C diced celery
2 C cauliflower flowers
¼ C dry parsley flakes
1 tsp sea salt
1/3 tsp paprika
½ tsp dry ground mustard
2 tsp Penzey’s shallot pepper
2 tsp Bill’s Best chik’n seasoning
2 Tbsp Lemon juice
1 Tbsp tamari (soy sauce)
3 Tbsp deep red/brown miso (mixed with some water so that it dissolves into the soup)
Made 1-15-07 in the crockpot. Added frozen thawed cauliflower to cook for the last two hours. The family enjoyed this meal. I would like to work on the flavoring …. Just a little. I did add Nature’s seasoning to mine and then liked it well enough.