52 lines
1.8 KiB
Markdown
52 lines
1.8 KiB
Markdown
---
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%{
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title: "Greek Lentil Soup, Adapted",
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date: ~N[2020-12-29 15:03:00],
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author: "Adam Piontek",
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tags: ["food", "recipe", "mealprep", "pandemiceats", "plaguecooking"]
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}
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---
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If anyone needs ideas for Good Plague Cookin', here's a tasty one.
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(This recipe was adapted per KB from [dragonwagon.com](http://dragonwagon.com/greek-lentil-soup/))
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<!--more-->
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- spray cooking oil
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- 1 pound lentils, rinsed and picked over\*
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- 2 1/2 quarts vegetable stock or water
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- 1 whole dried poblano pepper, hard stem broken off, or 1 fresh jalapeno, stem removed, halved
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_aromatics:_
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- 2 teaspoons whole coriander seeds
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- 1 1/2 teaspoons cumin seeds
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- 1 teaspoon dried oregano, maybe also 1tsp basil
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- 1/2 teaspoon dried thyme
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- 2 bay leaves
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_vegetables:_
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- 2 medium potatoes, scrubbed and diced
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- 1 10-ounce box frozen chopped spinach, thawed, or 1 10-ounce bag fresh spinach, well-washed, stems removed, chopped
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- 1 small to medium butternut squash, peeled, seeded and diced (you want to end up with about 2 1/2 cups diced squash)
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_saute:_
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- 1 to 2 tablespoons olive oil
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- 1 large onion, chopped
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- 2 ribs celery, with leaves, sliced
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- 3 large cloves of garlic, peeled and finely chopped
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- salt and freshly ground black pepper, to taste
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- 1/3 cup freshly squeezed lemon juice
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- paper-thin slices of lemon to garnish; thin wedges of lemon to pass at the table
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Spray a large soup pot with oil, and in it cook the onion/celery/garlic, then add the aromatics, lentils & stock, then add the squash/potatoes 15 minutes later and cook for another 20-30 mins, then add the spinach for only a few minutes at the end.
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(For the stock, you can just add a dollop of better than bouillon with the aromatics before adding the water.)
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This approach builds flavor better than the original recipe.
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Do not wait until the end to add salt, either. Salt in stages. Always.
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