Posted 19 June 2008 - 03:17 PM
This is what she says about her efforts so far:
I'm using chicken broth, brown lentils, chick peas, carrots, onion, garlic, celery, diced tomatoes, and cilantro. I season with celery salt, pepper, a bay leaf, cumin, tsp balsamic vinegar, and lots of lemon. Do you have any suggestions on what I could be missing? Also, the texture of their soup is very creamy and even though I run my stuff through the food processor, I can't seem to get the right consistency either.
Posted 08 March 2009 - 10:45 PM
2 large carrots, cleaned & chopped
1 med. large onion, chopped
4 large ribs celery, chopped
2-4 cloves garlic, minced
3/4# potatoes, peeled & cubed
2 cans chicken or vegetable stock, plus 2-4 cups water
1 and 1/2 bags lentils
1 pound fresh spinach, chiffonaded
1 t. each ground cumin & coriander, added with S&P to taste, plus extra to adjust soup at end
Saute carrots, onion, celery & garlic in olive oil until tender. Add garlic & potatoes. Sprinkle with cumin, coriander, salt & pepper; saute briefly. Add the stock & water. Bring to a simmer & add the lentils. Simmer until lentils are tender. Add the spinach & simmer a few minutes more. Taste & adjust the seasoning.
Serve very hot, with crumbled feta, if desired.