The following recipe for Greek-Style Lentil Soup is from SurvivalBlog reader H.N.. She says: “This is a good recipe for using your stored lentils. Because of the beef broth, this isn’t a veggie recipe, but you can just use water, instead.”
Ingredients
- 2 Cups lentils, dried
- 4 Cups cold water
- 1 Cup onion, chopped (or freeze-dried onion bits)
- 1 clove garlic, crushed
- 4 Cups beef broth
- 1/4 tsp black pepper
- 1/2 Cup celery, chopped (or freeze-dried celery chunks)
- 2 Cups tomatoes, stewed
- 1 whole bay leaf
- 1 Cup carrots, chopped (or dried carrot slices)
- 3 Tblsp parsley, Chopped (or freeze-dried parsley)
- 1/2 tsp. oregano
- 2 Tablespoons of vinegar
Directions
- Wash the lentils and drain them well.
- Combine lentils with all ingredients except the vinegar in a large stew pot. Bring the pot to a boil.
- Lower heat; cover and simmer for 2 hours or until the lentils are tender
- Add vinegar and simmer for an additional 30 minutes. Remove the bay leaf before serving.
SERVING
Serve it hot. This recipe feeds 7-to-8 adults.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!