BM# 97: Week
Theme : Flavors of Greece
I was browsing the book Greek Revival, Cooking for life for recipes and stumbled upon this one. This is a very easy, basic traditional soup. The lentil is the main ingredient here, you can use brown or green. The choice of vegetables can be changed according to your preference. The author mentions that something sour- like lemon juice, yogurt or vinegar- is added to Greek lentil soups at the time of serving. It’s a good idea to leave these condiments on the table and let the guests choose for themselves.
The recipe is fairly basic. All it needs is onion, tomatoes and carrots. As I mentioned earlier, you can add vegetables of your choice too. I decided to stick with the recipe on the book. The flavor is simple and it’s easy to put together. I made it easier by cooking the lentils ahead. Serve with some bread to soak up the soup and it’s a healthy and delicious meal indeed!
- 1 tablespoon olive oil
- 1 medium onion, chopped finely
- 2 carrots, chopped finely
- 2 garlic cloves, minced
- 1 1/2 cups tomatoes, diced or 14 oz can diced tomatoes
- 1/2 cup dry whole lentils
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 4 cups water
- Handful of fresh parsley
- Salt and pepper
- Plain yogurt for serving
- In a large pan, heat olive oil over medium heat. Sauté garlic, onions and carrots. Once the onions are soft, add the tomatoes, ground coriander and cumin. Stir and cook for a cook of minutes.
- Add 4 cups of water. Cover and bring it to a boil. Add the lentils. Bring it to a boil again, reduce heat. Cover and let it simmer for 1.5 hours until the beans are cooked. I cooked the beans separately in pressure cooker, so I reduced the cooking time to ten minutes for the flavors to blend. Add parsley and let it cook for another couple of minutes.
- Serve hot with bread. Add a dollop of yogurt or lemon juice to the soup at the time of serving.