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LOCATION: Recipes >> Soups >> Greek Lentil Soup

Print this Recipe    Greek Lentil Soup

2 medium-to-large onions
1 bay leaf
2 stalks celery, chopped
2 tsp. salt
2 lg. or 3 med. carrots, chopped
4 c Swiss chard or other greens
2 c dried lentils
1 c sm. whole-wheat shells
8 c water
2-3 Tbs. lemon juice
1 Tbs. tomato paste in 1 c. water
Tabasco sauce

Heat 1/4 - 1/2 c. of water in a 5-qt. pot and saut onion about 3
min. until limp. Add celery, carrots, liquid, and bay leaf. Bring
to a boil, cover, and simmer on low heat about 45 minutes until
lentils are tender.

Add salt, greens (I've made this with both Swiss chard and collard
greens and much prefer it with the collards), and shells, cover,
and cook 15 min. or until shells are tender. If soup appears to
be too dry at this time, add more liquid. (This should be a thick,
stewlike soup, but, if heat is too high, there may be too much
evaporation.)

When fully cooked, stir in lemon juice to taste. Chili paste or
hot sauce may also be added to the pot at this time, or may be
added to each person's bowl, to taste, at the table. I prefer to
serve it the second way, so that I can make my own as hot as I like
with no compunction!

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