Using up Dried Goods: Greek Soup with Rice

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!


Ingredients

  • 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)

Directions

  1. Heat olive oil over medium heat.
  2. Add onion, carrots and celery, cook until tender
  3. Add lentils, water and bullion- bring mixture to a boil and cook for about 10 minutes
  4. 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!)
  5. 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!

Ingredients

  • 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)

Directions

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.

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Using up Dried Goods: Greek Soup with Rice

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