This made a delicious and filling dinner. The crescent rolls take a bit of time, but it is only in the rising. No extra work, just waiting. I can’t believe I have waited so long to make these rolls. They were such a treat. The lentil soup is such a staple in our house. I serve it with an assortment of breads/rolls/biscuits, depending on my mood and time. I hope you enjoy!
Lentil Soup (modified from Vegan Lentil soup by Ashley Adams – About Food)
- 1 yellow onion
- 2 chopped celery stalks
- 2-3 minced garlic cloves
- 1 tsp. cumin
- 1 tsp. basil
- 1/4 tsp. salt (I used even less)
- 3 chopped med-lg peeled carrots
- 1 14 oz. can tomato sauce
- 8 C. veggie broth (I used boiling water and Better than Bouillon vegetable base)
- 2 heaping cups dry green lentils (I think I used more)
- black pepper to taste
Saute first 3 ingredients in olive oil for about 5 min. Add spices and salt and stir for a few min. Add remaining ingredients and simmer for an hour or more.
*This was so easy to throw together, and would be even easier if you prepped veggies the night before OR bought them pre-cut. This recipe easily fed my family with leftovers, so you could halve it if you have a smaller crew to feed.
Golden Crescent Rolls (slightly modified from my Mom’s recipe)
- 4 1/2 tsp. active dry yeast
- 3/4 cup warm water (110 degrees)
- 1/2 cup honey
- 1 tsp. salt
- 2 eggs
- 1/2 cup softened butter
- 2 cups white whole wheat flour
- 2 cups unbleached all-purpose flour
Dissolve yeast in warm water and set aside for 10 minutes. Stir together honey, salt, eggs, and 2 cups of flour in a large mixing bowl. Stir in yeast mixture. Continue mixing in remainder of flour until mixture is smooth (may not take all of the flour). Scrape dough from sides of bowl. Cover and let rise in draft-free place until doubled in size (about 1 1/2 hours).
Grease 2 large baking sheets. Divide dough in half; roll each half into a 12-inch circle. Cut into 16 equal wedges. Roll up each wedge beginning at the larger non-pointed end. Place rolls with point on the bottom on the greased baking sheets. Cover and let rise in a draft-free place until doubled in size (about 1 hour).
Preheat oven to 400 degrees. Bake 12-15 minutes, or until golden brown. Makes 32 rolls.