The Olive and the Caper: Adventures in Greek Cooking
Zesty Lentil Soup with Tangy Greens and Herbs
Page 157
| Course Type: Soups and Stews
(1 review)
View photos (1)Tags:
Recipe Reviews
southerncooker from Boomer, NC
Hubby and I loved this one. He even said you can make this one again sometime. I used mustard green for my green choice. Since I didn't have a dried red pepper I just used some red pepper flakes. It was a bit on the spicy side but we both enjoy spicy. We ate ours with some cornbread. It says to serve with lemon juice or red wine vinegar. I forgot to put a splash on the red wine vinegar on ours. I didn't remember until we'd finished eating. I did dip me out a spoon full more to try with a little of the vinegar. It was good but just as good without it.
Login or register to add your own review of this recipe.