Lentil Vegetable Soup

 
 
13-16 cups of chicken/veggie/beef stock (I took the bones from 3 chicken breasts I stripped the meat off of the night before and pressure cooked the bones with half an onion in the pressure cooker for 45 minutes once it came to pressure. Seriously lovely stock is the end result!)

5-7 carrots (peeled and sliced)
1/2 head cabbage
1/2 medium onion
3 ribs celery
1.5 cups frozen peas
1.5 cups dry lentils
salt to taste
1 tablespoon dry Italian herbs
olive oil

Chop onions and celery. Saute in olive oil in large pot.Once soft, add chicken stock, bring to a boil. Add lentils & carrots, reduce heat and simmer for 30 minutes stiring occasionally. Half way through cooking, add salt and herbs. After half an hour of simmering, add frozen peas and cabbage (chopped). Simmer 10 minutes or until all veggies & lentils are tender.

Serves: a lot

Served with garlic cheddar biscuits

Biscuits
7 tablespoons lard and/or butter and/or shortenting (total 7 tablespoons)
2 cups AP flour
1 tsp salt
2.5 tsps baking powder
3/4-1 1/4 cup of milk (amount depends on what type of biscuit you are making)
1 tsp garlic powder
Modest handful of favorite shredded cheese. 

Preheat oven to 400 degrees F. In a medium size bowl place fat (lard, shortening, butter, etc.). Add flour, baking powered and salt. With the back of a fork, "cut" fat into flour until it resembles pebble size balls. Add garlic powder. Add milk starting with 1/2 cup, mix briefly, add more if necessary. For drop biscuits you may need all of the allotted milk, for rolled and cut biscuits, less milk. For drop biscuits dough should be damp. Add cheese, mix briefly. Do not overwork the dough. Mix enough to incorporate most of the flour. Drop by 1/4 cup measure (heaping heaping soup spoon portion) onto Silpat lined or greased cookie sheet. Pop into the oven and bake 12-15 minutes or until lightly brown on top.