Both these recipes came from friends. I’ve been making this lentil soup at least 3-4 times a month for about 4 years! It’s quick and easy to make when you don’t have a lot left in your fridge. This focaccia bread isn’t made often enough! It’s so delicious! Great with soup or on it’s own. It also makes for an amazing pizza dough.

Ashram Lentil Soup

Ashram Lentil Soup

  • 1 cup Brown Lentils
  • 2 med Onions, chopped
  • 2 cloves Garlic, minced
  • 4 Carrots, sliced
  • 2 stalks Celery, sliced
  • 1 tbsp Dried Basil
  • 1 tbsp Dried Thyme
  • 1 tsp Ground Oregano
  • 8 cups Water or Veggie Stock
  • 1 15 oz can Diced Tomatoes
  • 1/4 tsp Cracked Pepper
  • 1/4 cup Tamari
  • 1/2 cup Cooking Sherry
  1. Rinse lentils.
  2. In large pot saute onion, garlic, carrots and celery in oil until translucent.
  3. Add basil, thyme and oregano and saute another minute.
  4. Add water or stock, tomatoes, pepper, lentils and bring to a boil.
  5. Lower heat, cover and simmer 45 min.
  6. Add Tamari and Sherry and continue to cook for 15 min.

Focaccia Bread

Focaccia Bread

  • 1 3/4- 2 cups warm Water
  • 1 tbsp Yeast (+ 2 tsp if you’re using whole wheat flour)
  • 1- 3 tsp Demerara Sugar (to feed yeast)
  • 1 tbsp Demerara Sugar
  • 1 tbsp Salt
  • 1/2 cups Olive Oil (you can’t be afraid of oil when making this bread!)
  • 4-5 cups Flour (1/4 of which we use whole wheat)
  • Salt, Pepper, Herbs, Garlic…
  1. Warm small bowl under hot water. Add yeast, sugar and warm water to bowl and allow yeast to proof.
  2. In larger bowl blend oil, sugar, salt, herbs (rosemary, oregano…), garlic. You don’t want to add too little here.
  3. Add proofed yeast to oil mixture and whisk to combine.
  4. Stir in flour until kneadable and knead on board until smooth and elastic.
  5. Let rise in oiled and covered bowl until doubled in size. About 25 min?
  6. Shape onto pan or pizza stone. Smother with more olive oil, coarse salt, herbs, garlic… Put in oven while preheating oven to 350’F for it’s last rise.
  7. Bake about 20 minutes and if using a pan, turn halfway through baking.

7 Responses to Ashram Lentil Soup and Focaccia Bread

  1. paxye says:

    oh… yummy…

    I need to make some Focaccia!

  2. Krista says:

    I really need to come over and watch you make your biscuits. I think things catch on better for me that way. I made the plain ones on your blog tonight with this lentil soup, and the soup (made with wine instead of sherry) turned out to be delicious (!!!) but the biscuits were flat and pasty. My yam ones were too, although the yam ones tasted really good anyway. But I’ve had YOURS both now, and they’re truly delicious and flaky and light. Must be all that practice making them at the Fort, huh? I never could get biscuits or pastry right; a curse I am determined to overcome. I’ll bring over the strawberry jam I made last summer, you make the biscuits (it’s to die for) and I’ll watch you make your biscuits. When you’re feeling better. Sound like a plan?

  3. Krista says:

    I meant the jam is to die for. It really is. I’m making at least a triple batch this year.

  4. Annie says:

    I would love to make biscuits with you. We could make some at the same time. I make them often enough, it wouldn’t even be some special occasion but I suppose the strawberry jam would make it that way! Oh yum!

    I’m so glad the wine worked. I always try to have sherry on hand but in a pinch, wine would be what I’d try too.

  5. sarah says:

    might have to try those tonight…

  6. sarah says:

    did you really use only 1 cup of lentils? i used 2 b/c 1 seemed too few…

    thanks! yummy soup!!!

  7. Annie says:

    I just kinda gave the basic recipe since I don’t actually use it anymore. I usually use 1.5 -2 cups lentils and I eyeball the water I put in it. I love red pepper added, although I haven’t bought red pepper in months! I also eyeball the tamari and sherry and I’m sure I put more than the amount above.

    I’m so glad you tried it, Sarah because it’s really yummy and simple!

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