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    Vitacost.com

      RECIPE TITLE "Greek Lentil Soup" recipe Copyright © 2004 Healthnotes, Inc. All rights reserved. www.healthnotes.com, courtesy of vitacost.com

    yields Servings: 8, Yield: 16 cups (4L)time---difficulty easy

    Lentils combine with Greek herbs (oregano and mint) for a delicious soup the whole family will enjoy. Serve with pita or flat bread.

      RECIPE INGREDIENTS

    • 1 Tbsp (15mL) olive oil
    • 6 cloves garlic, minced
    • 1/2 cup (75g) celery, chopped
    • 1 cup (150g) carrots, finely chopped
    • 1 1/2 cups (270g) onion, chopped
    • 8 cups (2L) water
    • 3 cups (720mL) beef broth, (canned or made with bouillion)
    • 2 cups (510g) lentils, uncooked, rinsed and drained
    • 14 1/2 ounces (410g) tomatoes, stewed, chopped (one 14.5-ounce can)
    • 1/2 tsp (1g) oregano
    • 1/2 tsp (1g) dried mint leaves, (optional)
    • 1/2 tsp (3g) salt
    • 1/2 tsp (2g) black pepper, freshly ground
    • 10 ounces (285g) frozen spinach, chopped, thawed

      RECIPE METHOD

    In a large soup pot, heat olive oil and sauté garlic, celery, carrots and onions for about 5 minutes, until softened. Add water, broth and lentils. Bring to a boil over high heat.

    Reduce the heat to low, cover and simmer 45 minutes until lentils are tender, stirring occasionally.

    Add chopped tomatoes and juice along with the seasonings (oregano, mint, salt, and pepper). Add spinach and simmer uncovered for another 15–20 minutes

      Nutrition Facts
    Calories: 246
    Total Fat: 2g
    % Calories from fat: 8%
    Protein: 20g
    Carbohydrate: 39g
    Cholesterol: 0mg
    Sodium: 678mg


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    In beautiful prose and with more than four hundred unusual recipes— many of them never before recorded — invites us to a Greece few visitors ever get to see. Along the way she serves up feast after feast of food, history, and culture from a land where the three have been intertwined since time immemorial.

    In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and VineLeaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible — and healthful — is the Greek fegional table.

    The result is a cookbook unlike any other that has ever been written on Greek cuisine, one that brims with the author's love and knowledge of her subject, a tribute to the vibrant, multifaceted continuum of Greek cooking, both highly informed and ever inviting. The Glorious Foods of Greece is an important work, one that contributes generously to the culinary literature and is sure to become the definitive book of Greek cuisine and culture for future generations of food lovers — Greek and non-Greek alike.


     

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