Chewlog

Greek Lentil, Spinach and Dill Soup

April 13, 2006 soup

I think that soup is the kind of food that helps you. It’s a recovery food – ah, like a warm friend. All I will say here is that I felt really positive cooking this soup, like the future is bright and I that will be able to look after myself outside of the structure.

I shared this soup with Ann. She has sat across the table from me two sunsets in a row, being really supportive and positive. I love Newtown, I love my home, I love my friends and I love sounding like a lover hippy of all things. :] (don’t tease me for being whossy Martine! Xx )

Serves: 6
Preparation: 20 min
Cook: 40 min

Ingredients:
Olive Oil
3 medium brown onions cubed
1 stick of celery cubed
1 carrot cubed
3 cloves of garlic finely chopped
2 fresh red chili seeded and thinly sliced
2 bay leaves
A handful of parsley finely chopped
2 cups of brown lentils
4 or 5 big handfuls of baby spinach
3.25 liters of water
4 teaspoons of salt
¼ cup of red wine vinegar
Salt and Pepper seasoning to taste
½ cup of chopped dill to serve

This dish can be made ahead and eaten for up to three days.

1. Cook the onion, celery and carrot until soft.
2. Add chopped garlic, parsley, chilli and bay leaves to the pot
3. Measure out your lentils and wash in a colander add to the pot and stir through to coat the lentils.
4. Add your 3 liters of water and salt. Bring to the boil and allow to simmer for 20 minutes until the lentils are soft.
5. Remove bay leaf, salt and pepper to taste, add the red wine vinegar and stir through the baby spinach just before serving. Top with dill.

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