It's Palm Sunday, and a good time to delve deeper into your Lenten cookbook - like "Orthodox Lenten Recipes" (42 pages) published by the St. Basil's Parent's Club in 1973 in Stockton, California, and edited by Gayle Maduros/ Presvytera Efstathiou. It includes a bunch of wonderful traditional recipes and spin-offs, so I probably won't be making the "Chinese Tossed Salad" or "Special K Cookies" any time soon.
I love soups, and one of my all-time favorites Lenten dishes is spanokorizo (spinach and rice). So today I went with "Lentil Soup w/ Chard and Lemon" on page one, substituting spinach as suggested in the recipe. Kale would be another good choice. Lots of older recipes with lentils call for cooking them a long time; but they do cook much more quickly, in about 30 minutes or so. Add the greens, sauteed onion/garlic, salt (if you must),and lemon juice with a little flour to thicken. It takes about an hour.
I made the soup in an aluminum Guardian Service pot that belonged to my Yiayia Sarris -- and it made my day!
NOTE: The recipe called for 3/4 c. lemon juice, way too much. Next time I will start with 1/4 c. and see where that takes me -- or no lemon juice, just wait to add vinegar to the dish as we do with plain lentil soup. And, of course, more garlic!
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