How To make Spinach & Lentil Soup (Santa Maria)
1 lb Spinach, washed & drained
1 c Lentils
A few bay leaves 3 tb Olive oil
1 bn Green onions, sliced
2 Garlic cloves, chopped
1/2 ts Cumin powder
1/2 ts Salt
1 pn Black pepper
Water/stock as required Chop the washed spinach. Boil lentils in 4 cups water with bay leaves until they are soft. Heat oil in a pot & gently fry the green onions for 2 minutes. Add garlic & seasonings. Add spinach. Mix well & put in cooked lentils. Add another pint of water or stock & cook for a further 15 minutes. Jack Santa Maria, "Greek Vegetarian Cookery"
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Healthy Winter Comfort Food Lentil Soup Recipe
It’s winter, are you looking for a good comfort food recipe that’s easy and healthy, that you can make in your instant pot pressure cooker?
in Episode # 79 of The Wellness Connection Michelle LeMay shares her comforting and healthy lentil soup recipe!
It just so happens to be an accepted recipe in the Standard Process 21-Day Purification Program. But it’s SO GOOD that you’ll want to eat it any time!
Link for the original recipe is here: (page 51 Basic Lentil Soup)
Link for Michelle’s modified recipe is here: (scroll to Dinners)
To order the Standard Process 21-Day Purification Program call our office at 916-965-8171 or visit our website
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Lebanese Lemony Lentil & Swiss Chard Soup - easy vegan recipe!
Lebanese Lemony Lentil & Swiss Chard Soup
(Serves 6-10 portions)
400g Chard (rainbow; swiss; cavolo nero or spinach) chopped in large strips - keep stalks for another recipe
2 cups dried green lentils
2 tsp salt at least to cook with lentils (extra to taste)
2 ltr water
2 large onions chopped
3 tbsp olive oil
1 whole bulb of garlic, finely chopped/ crushed
1 heaped tbsp dried mint
900g potatoes, chopped into cubes like dice
2 tsp citric acid crystals (found in foreign shops or supermarkets) or juice of 2 large lemons
150ml boiling water
White/wholemeal khobez (Lebanese bread) or flat pitta bread, toasted for croutons
* Wash lentils & place in large pot with 2 ltr water & salt. Let come to boil - simmer 45mins to 1 hour.
* Greens - bundle together, cut off stalks & keep aside for another recipe (no food waste). Slice greens into thick strips & place in sink to wash & soak thorough. Drain & set aside.
* After 1 hour cooking lentils, add greens & cook over medium heat for 15 mins.
* Chop onions & place in large frying pan, cook over medium heat until golden brown (perhaps in 5-10mins). Add onions to lentils & keep cooking for 15 mins
* Peel & finely chop garlic using either a small food processor or hand crusher. Add to soup & give stir.
* Add 1 heaped tbsp dried mint & stir. Continue cooking.
* Add potato cubes, stir & cook for 10 mins or so checking potatoes cooked through. Turn off heat & move to new cold hob.
* Next, make the citric acid for lemony taste. You can use Juice of 2 large lemons yet if you want strong lemony taste, we suggest 2 tsp citric acid crystals mixed with 150ml boiling water - mix well until dissolved & add to soup.
* Stir & mix well together checking seasoning.
* For croutons, toast by grill or oven bake khobez Lebanese or flat pitta bread - break these by hand & set aside.
* To serve - fill a bowl & top with croutons
Soup can last in fridge up to 4 days in air-tight container
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