Tahini Soup! YES YES YES!!
Both these recipes are Greek recipes that I've made a few times and truly love - I think you will too. From what I understand both of these are commonly had during lent. There are so many wonderful vegan greek recipes because of this! May this be your sign to go investigate hehe.
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Lentils with Crispy Shallots
1/2 cup dry brown lentils, soaked in water overnight
2 onions, chopped
2 sticks of celery, chopped
3 cloves of garlic, minced
1 tbsp of tomato paste
2 bay leaves
1/3 cup of long grain rice
Red wine vinegar
2 cups of chopped kale
4 shallots, finely sliced
1 tsp cumin seeds
Yogurt
Maldon salt and pepper
1. In a large pot on medium low heat add in a few tbsp of oil and cook onion, celery and garlic until translucent.
2. Add in 1 tbsp of tomato paste and cook for a few minutes longer. Add in drained lentils, and 1 L of water.
3. Bring to a boil then reduce heat to low and let the lentils simmer for 15 mins partially covered.
4. Add in rice and add in more water if needed. Lentils and rice should be completely covered. Let cook for 15mins or until rice is completely cooked.
5. While the lentils cook, add 2 tbsp of olive oil to a pan on medium heat and add cumin seeds. Cook for 30seconds then add the shallots. Sauté for 10-12 minutes, then turn up the heat so they start getting crispy.
6. Stir in chopped kale and cook for 5 mins. You want the rice and lentils to be nice and saucy. Add in more water if needed.
7. Once all is cooked add a few tbsp of red wine vinegar, and check for salt and pepper.
8. Serve with crispy onions on top, lots of parsley, a final sprinkle of salt, a squeeze of lemon and a dollop of yogurt!
Tahini Soup
25 g shiitake/porcini mushrooms soaked in 1/2 cup of boiling water for 30 mins
2 tins of chickpeas
Olive oil
Smoked paprika, coriander, cumin
1 chopped onion
1 chopped carrot
1 stick of celery, chopped
3 cloves of garlic, minced
1/2 cup long grain rice
1/2 cup tahini
Juice of 2 lemons
Parsley
Salt and pepper
Crispy chickpeas
1. Wash and dry 1 tin of chickpeas
2. Place chickpeas in a non-stick tray then lather in olive oil, paprika, cumin, salt and pepper. You can simply eye out the measurements.
3. Cook for 25-30 mins at 190C or until golden and crispy
Soup
1. In a large pot on medium heat add around 2 tbsp of olive oil and fry onion, carrot and celery until soft and glossy. Around 10mins.
2. In the meantime, heat up around 700mls of water. Strain the mushrooms, keeping the broth, and slice.
3. Add garlic and mushrooms to the onions and stir for a couple of minutes.
4. Add rice, mushroom broth, chickpeas, a generous dash of salt and hot water. Bring to a boil, then reduce heat to medium low and cover with a lid. Let cook for 25-30 mins or until rice is cooked through.
5. When rice is cooked add 1-2 cups to a blender, or use an immersion blender to thicken up. It's not meant to be completely smooth.
6. In a medium bowl add tahini and slowly whisk in 1 cup of hot water, doing a 1/4 cup at a time. Once completely smooth, add it to the pot of soup and let it heat through for a few minutes.
7. Remove pot from heat and add juice of 2 lemons. Check for seasoning, adding more salt if needed.
8. Serve with roasted chickpeas, olive oil and parsley.
Don't have mushrooms? No problem! Instead of mushroom broth use veggie stock.
5 дек 2021
