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If Kallimos Had a Chef
Natural Recipes for a Natural World
by Debra Stark



Serves 8–10

Apricots in lentil soups are not unusual in the Middle East, Asia or Russia. They lend a sweetness and thickness to soup. Garnish with minced parsley.

2 tablespoons olive oil 1 tablespoon chopped fresh
1 large onion, chopped mint, optional
6 cloves garlic, minced 2 cups dried lentils
10 cups water or vegetable
1/2 cup raw brown rice stock
1 green pepper, chopped 1 cup chopped dried apricots
1/4 teaspoon cinnamon
1/4 teaspoon cayenne 1 teaspoon salt
1 tablespoon paprika 1 teaspoon black pepper
2 tablespoons dried parsley

Gently warm olive oil in a soup kettle. Saute onion and garlic until onion is translucent. Add rice and pepper. Stir until rice is coated with oil. Add remaining ingredients (except salt and pepper) and simmer, covered, until lentils and rice are cooked, about 1 hour.

Season to taste with salt and pepper before serving.


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