A New Way To Use Mint - Greek Lentil Soup : The Essential New York Times Cookbook

My trusty mini sow cooker

I bought this mini slow cooker for myself about six months back so I could cook oats overnight. I’ve cooked oats maybe once, but that’s only because I’ve found so many other uses for it. It came in really handy last week for Craig Clairborne’s 1977 recipe for Greek Lentil Soup.

I picked this one out of many that sounded good because it helped use up some of my flourishing mint plants from the back yard. I’ve never had mint in soup before, and I have to say it was nice. The fact that this was a vegetarian soup was a big plus too since my daughter is vegetarian, and I am halfway there. This would have been good with some crusty bread, but it was also fine with some cornbread from a box mix.

There were a bunch more good looking soup recipes I want to try, but it’s time to move on to salads.

Note: This recipe is part of a long look at Amanda Hesser’s 2010 The Essential New York Times Cookbook. See all posts here. Links to amazon.com are affiliate links. Thanks for your support!

Food and Lit: Greece

Last month I fell in love with beef stew. Beef Stifado is going on my regular cooking list for the rest of my life. Honestly, it’s been a long winter, but if it stays just a little longer the silver lining would be another chance to make this delicious stew. It was so tender and flavorful. I might need to make some more tonight. Delicious. I love #FoodAndLit

I read Nights of Rain and Stars by Maeve Binchy. This was a good book, but probably not the best window into Greek culture. Sometimes it the lit that wows you and sometimes it’s the food. You never know.

Next month we eat and read from Cuba!

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