Greek Lentil Soup ♥
Hey Vegetable Lovers, this is my annual "public service announcement" -- the reminder to "make soup first" before starting to cook for Thanksgiving. That way, after a big day of cooking, there will be something in the fridge to actually eat, not just food for Thanksgiving Day. Naturally, I have a recipe to share too ... A simple lentil soup, cooked in a broth scented with bay leaf, garlic, rosemary and a surprise ingredient, cinnamon. Vegan. I've been mesmerized by the photographs from a new-ish cookbook by Tessa Kiros . I loved an earlier cookbook, Falling Cloudberries: A World of Family Recipes , mostly because it's an unlikely combination of Finnish, Greek and South African recipes, cuisines I've been lucky to know, in person, right in situ . (And long-time readers have seen two recipes from Falling Cloudberries, Lamb Roast with Lemon & Oregano and Homemade Finnish Mustard which is always -- always -- in my fridge.) The new cookbook focuses