Greek Lentil Soup Recipe Washington Post

I got out my own splotched kitchen beaten copy of dairy hollow house soup bread. Find the lentil soup recipe in question. A 1992 lentil soup recipe from an arkansas author has gained a new and larger audience.

Olivia Luz

Bring to a boil then reduce the heat to low. All it took was a seattle man with a pretty serious fondness for the recipe and a story in the washington post. And right there on page 208 was the greek lentil and spinach soup with lemon recipe. This is a book published back in get this 1992. Pick out and discard the bay leaves.

In a large soup pot over medium high heat combine the lentils stock or water jalapeño coriander cumin oregano and bay leaves. Just before serving stir the lemon juice into the soup. Heat the oil in a large pot over medium heat. Bring to a boil stir then reduce the heat to medium low. Add the salt and pepper taste and add more if needed.

Thinly slice one of the lemons and cut the other into wedges. Cook stirring for 1 minute then add the lentils and the broth. It has sold nearly 500 000 copies. Once the oil shimmers stir in the onion and cook for about 5 minutes until softened. Cook uncovered stirring from time to time 15 to 20 minutes until the water has mostly absorbed and the lentils are tender and broken down.

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Greek lentil and spinach soup with lemon in addition to all its other virtues this brightly flavorful easy soup from an almost three decade old cookbook is vegan gluten free and low fat. Add the chopped chard stems the garlic cumin coriander and crushed red pepper flakes. Add the mixture to the soup deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Place the lentils and water in a small saucepan over high heat. Greek lentil and spinach soup with lemon in addition to all its other virtues this brightly flavorful easy soup from an almost three decade old cookbook is vegan gluten free and low fat.

Place the lentils and water in a small saucepan over high heat. Thinly slice one of the lemons and cut the other into wedges. In a large soup pot over medium high heat combine the lentils stock or water jalapeño coriander cumin oregano and bay leaves. Bring to a boil then reduce the heat to low.