Feb 13th

Ok, it’s not 100% local, but it is so darn tasty!

Greek Lentil Soup
2 tbsp oil
1 onion, chopped
2 cloves of garlic, minced
3 stalks of celery, chopped
8 cups of stock, chicken or vegetable
2 cups dried brown lentils
1 tsp dried oregano
1 bay leaf
5-6 carrots, diced (1 1/2 cups)
2 potatoes, diced (1 1/2 cups)
1/2 tsp lemon zest
2 tablespoons lemon juice
3 tsp dried dill, or to taste
salt and pepper, to taste

Heat oil in dutch oven or soup pot. Saute onion, garlic and celery until soft.
Add stock, lentils, oregano and bay leaf. Bring to a boil, reduce heat and simmer for 15-20 minutes
Add carrots and potatoes, continue simmering until lentils and vegetables are soft (about 10 minutes) add lemon zest, lemon juice and dill. Remove bay leaf and serve

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