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Post by braided-rug on Feb 22, 2006 12:42:03 GMT 10
Greek Lentil, Spinach & Dill Soup
Serves 6.
2 tabs olive oil 3 medium brown onions, chopped finely 1 stick celery, chopped finely 1 medium carrot, chopped finely 2 cloves garlic, crushed 1/2 fresh long red chilli, seeded, sliced thinly 2 bay leaves 6 stalks fresh parsley, or 1/3 cup chopped 1 1/2 cups (300g or 10oz) brown lentils 3 litres (12-15 cups) water 3 teas sea salt flakes freshly ground black pepper 5oz baby spinach leaves 1 tab red wine vinegar, approx. 1/2 cup lighly packed fresh dill sprigs or 1/3 cup chopped 3 chicken bullion cubes
Heat the oil in a large saucepan, cook onion, celery and carrot, stirring, for about 5 mins or until softened. Add the garlic, chilli, bay leaves and parsley stalks, cook, stirring until gragrant. Add the lentils, stir to coat, add the water, bring to the boil. Reduce heat, simmer, uncovered, for about 20 mins or until lentils are tender. Remove the bay leaves and parsley stalks. Season soup to taste with salt and pepper. Add the spinach, stir until wilted. Sitr in vinegar to taste and sprinkle with dill. Suitable to freeze.
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