Try this lentil soup recipe from our international contributor, Mioara, this dish is delicious for any season… and healthy too… IN A DASH!
1 large onion, chopped
lentils
1/4 cup rice (egyptian)
1 large potato in medium cubes
1 head of kale or spinach
1 large lemon
2 tbls. chopped celery leaves
1. Wash and boil lentils separately for half an hour. Don’t add any salt!
2. Meanwhile, in a 6 qt. pot add 4-6 tsps of oil to fry the onion. Add the salt to absorb the water from the onion to make it tender and more tasty.
3. Next add rice, potatoe and kale/spinach leaves and 8 cups of water.
4. Boil for 20 minutes.
5. Add the drained, boiled lentils to the pan and 8 more cups of water.
Add lemon juice and chopped celery leaves.
Voila!
I have to mention that the amount of salt, lemon and even water can be adjusted regarding your own taste but, always at the end of cooking. The water evaporates and you don’t want to be left with soup that is too salty.
Tip. Save time by boiling the water in an electric water kettle. On stove 2 liters needs more then 10 min while in one of these amazing small appliances seen mostly overseas, it only takes approx. 3 and half minutes. It is better for the food because you won’t stop the process of boiling like when you suddenly add cold water in your pan.
How to always have herbs ready to use in your fridge like celery, parsley,dill etc …
Chop the leaves finely and in a Tupperware layer salt and chopped leaves and leave it open in refrigerator. Just remember to mix it from time to time (once a week is perfect).You can start to use from the mixture right away.The rest it may keep over a year in the fridge. The salt will dry the mixture.
Toni Danielson, ad agency working mom of a big brown-eyed little man, wife to an amazing husband, Digital Media Lover. Blogger. Infographic-obsessed. Expat. Happy Hour Mom. BBall Wife. Not all in that order. Join me in my journey to become the ultimate Happy Hour Mom!
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