I posted my Christmas in Bethlehem menu in haste, without pictures or good notes, just to get it up before Christmas. Now that the craziness is dying down a little and my kids are totally distracted with a new Wii game downstairs I thought I'd break down the different recipes from the menu into different (and more usable) posts with the additional pictures and my notes from making it. I'm starting off with the main attraction of the menu with the Middle Eastern Lentil soup. It's tasty and would make a healthy, yet hearty vegetarian meal any time through the winter. It was delicious served with the hot flatbread.
1 Tbs. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large carrot, diced
2 stalks celery, finely diced
6 cups water
1-1/2 cups red or brown lentils
1 can (15-oz.) garbanzo beans, undrained
1 can (15-oz.) cannellini beans, undrained
1 can (14.5-oz) petite diced tomatoes
6 chicken bouillon cubes
1/2 Tbs. curry powder
3/4 tsp. salt
1/2 tsp. ground ginger
1 tsp. lemon pepper
1/2 Tbs. ground cumin
cayenne pepper, to taste
Directions: In a large pot, saute the onions, garlic, carrots, and celery in olive oil for about 5 minutes.
Add the water, lentils, garbanzos, cannellini beans, diced tomatoes, and seasonings.
Bring to a boil for a few minutes then simmer for 1 to 1-1/2 hours, or longer, until the lentils are soft. (NOTE: I let mine boil 2+ hours and needed to add some water to thin it to the right consistency)
Puree HALF the soup in a food processor or blender (this helps it achieve the right texture). Return the pureed soup to the pot, add additional water [up to 2 cups] as needed to achieve the right texture, reheat, stir and enjoy!
Serve with fresh flatbread and a swirl of plain greek yogurt if desired. Enjoy!
NOTE: This can also be made in the crockpot. Skip the saute step and put into the crockpot all at once. Cook 5-6 hours on high or 10-12 hours on low. Puree half the soup as directed.
Originally from http://mirienscookingclass.blogspot.com
Click here for printable recipe.
1 Tbs. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large carrot, diced
2 stalks celery, finely diced
6 cups water
1-1/2 cups red or brown lentils
1 can (15-oz.) garbanzo beans, undrained
1 can (15-oz.) cannellini beans, undrained
1 can (14.5-oz) petite diced tomatoes
6 chicken bouillon cubes
1/2 Tbs. curry powder
3/4 tsp. salt
1/2 tsp. ground ginger
1 tsp. lemon pepper
1/2 Tbs. ground cumin
cayenne pepper, to taste
Directions: In a large pot, saute the onions, garlic, carrots, and celery in olive oil for about 5 minutes.
Add the water, lentils, garbanzos, cannellini beans, diced tomatoes, and seasonings.
Bring to a boil for a few minutes then simmer for 1 to 1-1/2 hours, or longer, until the lentils are soft. (NOTE: I let mine boil 2+ hours and needed to add some water to thin it to the right consistency)
Serve with fresh flatbread and a swirl of plain greek yogurt if desired. Enjoy!
Originally from http://mirienscookingclass.blogspot.com
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