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greek-lentil-soup recipe

Date:    Mon, 04 Apr 94 10:00:21 CDT
 From:    "Hayes Theiling Dorton, MPL Corporation" (hayes@mplvax.mpl.com)
 And now, the recipe, Greek Lentil Soup, a modification of a recipe in the
 Goldbecks' natural foods cookbook:
 2 medium-to-large onions         	1 bay leaf
 2 stalks celery, chopped		2 tsp. salt
 2 lg. or 3 med. carrots, choppled	4 c. swiss chard or other green
 2 c. dried lentils			1 c. sm. whole-wheat shells
 8 c. water				2-3 Tbs. lemon juice
 1 Tbs. tomato paste in 1 c. water	Thai chili paste (or Tabasco)
 Heat 1/4 - 1/2 c. of water in a 5-qt. pot and saute onion about 3 min. until
 limp.  Add celery, carrots, liquid, and bay leaf.  Bring to a boil, cover, and
 simmer on low heat about 45 minutes until lentils are tender.
 Add salt, greens (I've made this with both swiss chard and collard greens and
 much prefer it with the collards), and shells, cover, and cook 15 min. or until
 shells are tender.  If soup appears to be too dry at this time, add more
 liquid.  (This should be a thick, stewlike soup, but, if heat is too high,
 there may be too much evaporation.)
 When fully cooked, stir in lemon juice to taste.  Chili paste or hot sauce may
 also be added to the pot at this time, or may be added to each person's bowl,
 to taste, at the table.  I prefer to serve it the second way, so that I can
 make my own as hot as I like with no compunction!  Enjoy!
 kwvegan vegan