This morning I had some time to kill before work.
I took the pup for a run in the gorgeous weather we’re having! Silas had a blast trotting along (ahem, pulling as hard as he could on his leash- he needs better training) and he even got to hop around in some of the neighborhood creeks.
When I got home, I decided to whip up a delicious dinner. I made Greek Lentil soup and Green Greek Rice- both recipes called for ingredients that I had in the pantry! I love using pantry staples to create a meal!
Greek Lentil Soup
This soup is very easy to make. DO NOT make this soup unless you have red wine vinegar (or lemon juice if you’re in a pinch). The acidity brightens up the earthy flavors of this filling soup. Garnish with crumbled feta!
- 1.5 c. dried lentils (rinsed and picked through)
- 1 medium onion, chopped
- 2 carrots, grated
- 1 stalk of celery, chopped
- 1 TBSP olive oil
- 4 c. water
- 1 bullion cube (chicken, beef, vegetable- or use 2 c. broth and 2 c. water)
- 2 TBSP tomato paste
- 1 TBSP red wine vinegar (plus extra to taste)
- Heat olive oil over medium heat.
- Add onion, carrots and celery, cook until tender
- Add lentils, water and bullion- bring mixture to a boil and cook for about 10 minutes
- Add in tomato paste, reduce heat and cover for 30-40 minutes or until lentils are tender (don’t let it go too long- you don’t want lentil mush!)
- Stir in tomato paste and red wine vinegar (or other acid); serve.
Green “Greek” Rice
This rice is extremely simple to make. If I had planned our grocery cart a little better this week, I would have purchased a few kalamata olives, feta cheese and artichoke hearts to turn this side dish into a pilaf!
- 1 c. brown rice
- 1/2 c. frozen chopped spinach (or 2 c. fresh)
- 1/2 TBSP butter
- 1/4 tsp. garlic powder
- 1/2 tsp. dried mint (I didn’t have any- I used 1/8 tsp. peppermint extract!)
- 1/2 tsp. dried dill
- 2 c. water
- 1 bullion cube (chicken, beef, veggie- or just use broth instead of water)
- 2 tsp. lemon juice (or red wine vinegar, or lime juice- whatever acid you have on hand)
Combine everything in a pot, bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes until rice is cooked and the liquid has been absorbed.