I've made this classic Greek lentil, tomato and herb soup plenty of times already, and every time I do, I make some adjustments because I like to take recipes I have made before and tweak the flavors. This soup was part of a Greek themed meal that I served up the other weekend, along with Greek-style cauliflower gratin with feta and olives and a sun-dried tomato rice with fresh basil. It certainly was a feast and really not too complicated at all, especially if you do some of the preparation the day before and have a helper in the kitchen. This soup also provided an opportunity to sow praise on the pure and authentic Greek dried oregano that I received as a sample from KirIan Goods. I am hooked. As soon as you open the resealable bag...
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