Serves: 6
Ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 parsnip, peeled and chopped
1 celery stalk with leaves, chopped
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
1 cup lentils
6 cups beef or chicken stock
1 teaspoon ground coriander seed
salt and pepper
Procedure:
In a medium stockpot or large saucepan, heat the olive oil over medium heat and add the onion, parsnip, and celery. Cook for 3-5 minutes or until the onions are translucent. Add the thyme, parsley, lentils, and 1 cup of stock. Cover, reduce the heat, and cook for 15 minutes. Add the remaining stock, turn up the heat and bring the soup to a boil. Cover and reduce to simmer and cook until the lentils are soft. Add the coriander, salt
and pepper and serve.
Recipe Type: Authentic
Submitted By: Chef Dwayne Minier
Recipe Author: Chef Dwayne Minier
Recipe Source: http://www.cookingupculture.org/recipes/_pdfs/Ancient-Greece_Dwayne-Minier.pdf
Submitted By: Chef Dwayne Minier
Recipe Author: Chef Dwayne Minier
Recipe Source: http://www.cookingupculture.org/recipes/_pdfs/Ancient-Greece_Dwayne-Minier.pdf