Mediterranean Cuisine

Soup

Lentil Soup

8 c. beef or chicken broth

1 lb. red lentils, rinsed & drained

2 large onions, peeled, halved &amp, sliced thinly

2 celery stalks or bok choy

2 T. ghee

2 t. cumin

10 garlic cloved, minced

lemon halves

salt & pepper

In a large saucepan, melt butter and fry onions until golden. Add garlic and spcies and simmer 5 minutes. Add broth and remaining ingredients and simmer for 1 hour until lentils are soft and partially pureed.         Serve with lemon wedges.

Lentil Soup (variation)

6 c. chicken broth

1 lb. red lentils

2 large onions, diced

2 bunches red swiss charde, rinced and torn into small pieces

2 T. ghee

2 t. cumin

10 garlic cloved, minced

lemon halves

salt & pepper

In large saucepan melt ghee and fry onions until golden. Add garlic and spices and simmer 5 minutes. Add broth and remaining ingredients and simmer for 3 hours, until lentils are soft and partially pureed.         Soup should be green. Serve with lemon wedges.

Cucumber Soup

4 cucumbers, peeled and seeded

2 cloves garlic, minced

2 c. yogurt

1 t. cumin

salt and pepper to taste

lemon wedges to garnish

In food processor, mix all ingredients untill smooth. Serve chilled.