This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!
This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂
Yield: 4 servings
- 2 tablespoons olive oil
- 1 medium yellow onion, roughly chopped (about 2 cups)
- 6 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon grated fresh nutmeg
- 1/4 teaspoon ground allspice
- 1 medium russet potato, chopped into 1/2-inch dice
- 4 cups homemade chicken or vegetable stock
- 7 ounces arugula (I used wild baby arugula)
- 5 1/4 ounces fresh spinach (I used baby spinach)
- 1 ounce cilantro sprigs (about 1/2 packed cup)
- freshly squeezed juice from 1/2 a lemon
- plain whole-milk Greek yogurt, for serving
- 2 tablespoons extra-virgin olive oil
- Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
- Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
- Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
- Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
- Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
- Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
- Incorporate the fresh lemon juice.
- Taste and adjust seasonings if needed, and divide among 4 bowls.
- Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: allspice, arugula, cilantro, dinner, Greek yogurt, greens, lunch, Middle Eastern, nutmeg, Palestinian, rocket, shorbat jarjir, soup, spinach, turmeric, vegetables, vegetarian
I absolutely LOVE red lentil soup. I have tried many versions and enjoy each one just as much as the last. This version seemed perfect for autumn with the incorporation of butternut squash. The squash added a subtle sweetness and beautiful color.
I made this wonderful velvety soup in advance to serve for lunch on Thanksgiving Day. (I am sure it freezes well!) This recipe was adapted from Saveur. I doubled the original recipe and decreased the amount of olive oil and red pepper flakes. We ate it with green salad and naan. Perfect.
Yield: Serves 12
- 1/4 to 1/2 cup olive oil
- 8 cloves garlic, finely chopped
- 6 medium carrots, finely chopped
- 4 stalks celery, finely chopped
- 2 medium yellow onions, finely chopped
- 2 tsp ground cumin
- 1/2 tsp crushed red chile flakes
- 1 small butternut squash (about 2 lbs) peeled, seeded, cubed, and then finely chopped
- coarse salt and freshly ground black pepper, to taste
- 12 cups organic chicken stock
- 2 cups red lentils
- finely chopped parsley, for garnish
- paprika, for garnish
- flatbread (naan) and lemon wedges, for serving
- Finely chop the garlic, carrots, celery, and onion in a food processor.
- Heat oil in a dutch oven over medium heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally, until slightly caramelized, 12 to 14 minutes.
- While the base is cooking, finely chop the cubed butternut squash in a food processor.
- Stir the cumin, chile flakes, squash, salt, and pepper into the carrot-celery-onion mixture; cook until squash is soft, about 15 minutes.
- Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes.
- Let soup cool slightly, then, working in batches, purée soup until smooth. (I used an immersion blender.)
- Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side.
One Year Ago:
Two Years Ago:
If you like this you may also like:
Posted in Recipes, Soups, Stews, & Chowders, Thanksgiving, Vegetarian
Tags: butternut squash, gluten free, Middle Eastern, Palestinian, red lentils, Shorabit Jarjir, soup, squash, Thanksgiving, vegetarian
As much as I love trying new recipes, we made a gold standard summer meal for friends the other night. Palestinian chicken with Israeli couscous– we make it at least once a summer.
The whole milk Greek yogurt based marinade really makes the entire dish. It’s moist, tangy, and very flavorful with the addition of many spices. I have made it in the past with plain whole milk yogurt and with low-fat Greek yogurt but I was not as pleased with the results – whole milk Greek yogurt is perfect. Simple and tasty- the kids enjoyed it too.
This recipe was adapted from The Barbecue Bible by Steven Raichlen. I recommend doubling the recipe. 🙂
- 4 to 6 boneless, skinless chicken breasts OR 8 boneless, skinless chicken thighs
- 1 cup plain whole-milk Greek yogurt
- 3 T fresh lemon juice
- 6 cloves garlic, minced
- 1 tsp coarse salt
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a non-reactive baking dish. (I use glass.) Whisk to blend.
- Add the chicken breasts or thighs, coat each completely with marinade, and arrange in one layer.
- Cover and let marinate in the refrigerator, 4 hours to overnight. (The longer the better.)
- Preheat the grill. When ready to cook, oil the grill grate. Remove the chicken from the baking dish and grill until cooked through.
Posted in Chicken (Poultry), Grilling, Recipes
Tags: cardamom, chicken breasts, chicken thighs, cinnamon, cloves, dinner, Greek yogurt, grilled, kid-friendly dinner, lemon juice, marinade, Middle Eastern, Palestinian