Yay, it's Secret Recipe Club time again! This month I was assigned to GeorgieCakes. She's Greek, but currently resides in the US, so her blog is full of Greek recipes. Check her out ^_^
|Guess what I wear as a hat?|
Since I haven't done something savory for a while, I decided to check out the lentil soup recipe. I considered baklava, but I was afraid. Maybe some other time. Soup is quick, tasty, and something I can make my family for dinner. I'm not sure why I like lentil soup, it's mushy and brown with somewhat unidentifiable ingredients. Usually turned off by that sort of thing. But I'm not. Ah, the great mysteries of my life.
I decided to leave out the roasted garlic, for two reasons. 1. The family's not a huge fan of the taste and 2. I was too lazy to roast a head of garlic. If you like it, go for it! Joy the Baker does a great post on how to do it. Also, you'll probably want to add more than 4 cups of stock. Mine absorbed the liquid really quickly.
adapted from GeorgieCakes
2 Cups of Lentils
2 Cups of water
1 Tablespoon garlic powder
1 Medium Onion
3-4 cloves Garlic
2 Bay Leaves
3 Stalks of Celery
¼ Teaspoon Salt
¼ Teaspoon Pepper
4 Cups Chicken Stock (I had equal parts stock and water. Lower sodium, y'know)
2 Tablespoon of Olive Oil
In a sauce pan combine water, lentils and garlic powder. Bring to a boil, drain and set aside. In your stockpot add olive oil, salt, pepper, heat for 2 minutes, then add chopped onions and crushed garlic, browning for 10 minutes. Prepare the celery and carrots by cutting into small pieces, add to stock pot to sear along with olive oil, onions and garlic for 5 minutes.
Take the lentils (do not rinse) add to stock pot, allow to heat with vegetables and oil for 2 to 3 minutes so lentils absorb all the flavors. Finally add the chicken stock mixing all the ingredients, simmer for 45 minutes and serve.