M. Dilger on Nostr: #food #recipe Lentil and Vegetable Soup --> 195g lentils (brown or green) Par-boil ...
#food #recipe
Lentil and Vegetable Soup
--> 195g lentils (brown or green)
Par-boil the lentils in sufficient water for 10 minutes, and then drain.
--> 1 T Olive oil
Add oil to a heavy pot (e.g. dutch oven) and bring up the heat to medium-high
--> 1 t minced garlic
--> some dried/rubbed oregano
--> some fresh rosemary (no woody parts!)
--> some other mixed woody herbs
Add these to the pot
--> 1 carrot, chopped
Add to the pot.
Sauté until the carrot softens, about 5 minutes
--> 1 onion (yellow, brown or white), chopped
Add to the pot and sauté until the onion sweats
--> 1 zucchini/courgette, chopped
--> 1 bell pepper/capsicum (any color), chopped
Add to the pot.
Add the par-boiled lentils to the pot and stir well.
Sauté until the water has boiled off and it starts to fry. The frying action will add flavor, but will also break down olive oil do don't fry for long.
--> 2 cups chicken stock
--> 1 can chopped tomatoes
Add to the pot. Stir well.
--> 2 bay leaves
Add to the pot.
Cover, reduce to low, and simmer for 30 minutes.
Remove from heat.
Remove the bay leaves!
Stick blend part of the soup, but leave chunks.
--> 60g fresh spinach (baby or de-stemmed)
Stir in the spinach.
--> 1 t salt
--> 1 t red wine vinegar
--> 2 t cider vinegar
--> some pepper
Add these, adjusting to taste.
Bon appétit!
Published at
2024-09-12 23:14:38Event JSON
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"content": "#food #recipe\n\nLentil and Vegetable Soup\n\n--\u003e 195g lentils (brown or green)\n\nPar-boil the lentils in sufficient water for 10 minutes, and then drain.\n\n--\u003e 1 T Olive oil\n\nAdd oil to a heavy pot (e.g. dutch oven) and bring up the heat to medium-high\n\n--\u003e 1 t minced garlic\n--\u003e some dried/rubbed oregano\n--\u003e some fresh rosemary (no woody parts!)\n--\u003e some other mixed woody herbs\n\nAdd these to the pot\n\n--\u003e 1 carrot, chopped\n\nAdd to the pot.\n\nSauté until the carrot softens, about 5 minutes\n\n--\u003e 1 onion (yellow, brown or white), chopped\n\nAdd to the pot and sauté until the onion sweats\n\n--\u003e 1 zucchini/courgette, chopped\n--\u003e 1 bell pepper/capsicum (any color), chopped\n\nAdd to the pot.\n\nAdd the par-boiled lentils to the pot and stir well.\n\nSauté until the water has boiled off and it starts to fry. The frying action will add flavor, but will also break down olive oil do don't fry for long.\n\n--\u003e 2 cups chicken stock\n--\u003e 1 can chopped tomatoes\n\nAdd to the pot. Stir well.\n\n--\u003e 2 bay leaves\n\nAdd to the pot.\n\nCover, reduce to low, and simmer for 30 minutes.\n\nRemove from heat.\n\nRemove the bay leaves!\n\nStick blend part of the soup, but leave chunks.\n\n--\u003e 60g fresh spinach (baby or de-stemmed)\n\nStir in the spinach.\n\n--\u003e 1 t salt\n--\u003e 1 t red wine vinegar\n--\u003e 2 t cider vinegar\n--\u003e some pepper\n\nAdd these, adjusting to taste.\n\nBon appétit!",
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