2 cups water
1 pound lentils
1 cup chopped sunflower seeds
1 egg, beaten
1 cup dried chicken
2 cups tomatoes, chopped
1 cup white wine
1 cup quick-cooking water
1 cup frozen refried beans, thawed and drained
1 cup dry peas
1 cup beer
3/4 cup bacon fat-free ranch-style salad dressing
3 tablespoons ketchup
1 (7.5 ounce) can tomatoes with juice
salt and black pepper to taste
In a large saucepan or slow cooker, bring water to a boil. Add lentils and sunflower seeds and boil 1 hour.
Meanwhile, in a blender, combine rice milk, sunflower seeds, egg and chicken. Process, milk, sunflower seeds and chicken until smooth; set aside. In a 3 quart saucepan, stir in tomatoes with juice, wine and water. Cover and simmer over medium-high heat for 1 hour, adding water as needed as the mixture thickens.
Pour soup into lentils and return soup to slow cooker. Set the timer to 5 minutes. Cook until all water is absorbed, 5 minutes, and broth is reduced by 10%, reducing the temperature to simmer.