SaintElias.com -> Recipes: for Feasting and Fasting

Dr. Turi's Lentil Soup for the Great Lent

"This recipe can be made in three different flavours, Middle Eastern, Italian and Indian, simply by changing the spices. Try them all (at different times, of course)." (Dr. Turi)

1 tbsp vegetable oil

1 large onion, diced finely

1 large clove garlic, crushed

3 large stalks celery, sliced

3 carrots, peeled and sliced

1 red pepper, diced

1 1/2 cups red or green lentils, cleaned and rinsed

1/2 cup Quinoa, rinsed for 3 minutes in flowing water then drained

2 cans diced tomatoes with juice

1 tomato can water or V8

1 tbsp. lemon juice

fresh parsley

Pick a Seasoning Style from one of the following:

a) Middle Eastern Style:

1 tbsp. Lebanese "Meat Spice" - mixture of cumin, pepper, ginger, cinnamon, cardamom, cloves, nutmeg, lime leaf, & galingal. (Buy this at a Middle Eastern food store.)

b) Italian Style:

For an Italian flavour, omit the Lebanese Meat Spice and add 1 tsp. dried oregano, 1 tsp. dried basil and a bay leaf.

3) Indian Style:

For an Indian flavour, omit the Lebanese Meat Spice and add 1 tsp. curry powder, 1 tsp. Garam Masala and 1/2 tsp. dried chillies.

Sauté onion and garlic until soft.

Add celery, red pepper and carrot.

Sauté 3 minutes.

Add lentils, tomatoes & water or V8.

Cook over medium

low heat until lentils are nearly done.

Add lemon, parsley and spices.

Cook until lentils are tender.

Adjust liquid if required by adding water. Adjust seasoning, salt and pepper to taste. Serve with pita bread, rice or pappadums.

Ukrainian version
Українська версія

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