Monday, January 26, 2009

Sunday Dinner...

So we made this awesome soup last, so good. Yummy!! A girl at work made it a few weeks ago and brought it in for her lunch, just smelling it, I knew I had to make we finally got around to it last night..I would highly recommend it.
Greek Red Lentil Soup Recipe (Marion Kane)

2 tbsp olive oil
1 medium onion, peeled, chopped
8 garlic cloves, chopped
2 carrots, peeled, coarsely chopped
1 tsp coarsely ground black pepper
¼ tsp hot red pepper flakes
2 tbsp chopped fresh or 1 tbsp dried oregano
1 tbsp chopped fresh rosemary or thyme leaves, optional
2 cups red lentils, rinsed, drained
8 cups vegetable stock
3 to 4 tbsp freshly squeezed lemon juice
Kosher salt and freshly ground pepper to taste
1 cup crumbled feta cheese
Chopped fresh parsley
Heat oil in large, heavy-bottomed saucepan over medium heat. Add onion; cook, stirring, about 5 minutes or until soft. Add garlic, carrots, black pepper, hot red pepper flakes, oregano and rosemary; cook, stirring, about 2 minutes more. Add lentils and stock. Bring to boil over high heat; reduce heat to low and simmer, partially, covered, until lentils are soft and falling apart, about 15 to 20 minutes.
Add lemon juice, salt and pepper. Serve hot soup in shallow bowls sprinkled with feta and chopped parsley.
Makes about 6 servings.
It is really quick and easy...I doubled the amount of red pepper flakes but we LOVE spicy...and the feta is really the finishing touch! I didn't bother with the parsley just tossed on a bit more rosemary, more for presentation that anything I think.....haha but that is what, it is all about for me!! :)
Great for a cold winter night...

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