I am so excited to share with you all, that I will be developing recipes for
Crescent Foods! This is a new and exciting partnership for me to start off this new year.
I first learned of Crescent Foods from a friend who was raving about how delicious their chicken was. It was shortly after, that I tried Crescent Foods myself. Hussein and I were instant fans!
There is nothing that offers more comfort in the fall than a hearty, hot cup of soup!
My favorite is my mom’s Lebanese Lentil Soup. A delicious blend of lentils, vegetables and spices, that simmer together perfectly to create a beautiful, yellow soup.
This is a highly requested recipe, so I hope you enjoy it! Be sure to tag me in your posts
@amandasplate or use #CreateAmandasPlate 🙂
I keep this soup recipe vegetarian, but you can use chicken stock. Just be sure to taste and season, as the chicken stock salt content will vary.
Lebanese Lentil Soup
1 cup chopped yellow onion ¾ cup finely shredded carrots ½ cup finely chopped celery 1-2 large garlic cloves, finely minced 1½ cups red lentils (they look orange :D) 3 tablespoons short grain rice 1 teaspoon ground cumin ½ teaspoon kosher salt ½ teaspoon ground turmeric ½ teaspoon ground white pepper (black pepper works well too) 2 tablespoons extra virgin olive oil 8 cups low sodium vegetable stock (or water; taste and adjust seasoning) 3 tablespoons fresh lemon juice + more for serving
Rinse lentils and rice under cold water until water runs clear. Place lentils and rice in a stock pot with 2 cups of the vegetable stock and bring to a boil. Reduce to a simmer and place the lid on the pot. In a skillet, heat extra virgin olive oil and saute onion, celery, carrots and garlic. Add in the cumin, turmeric, white pepper and salt. (Heating the spices draws out more of the flavor!) Add the vegetables and spices to the pot of lentils. Once vegetable stock has been absorbed, add the remaining 6 cups and continue to simmer for 35-40 minutes, or until lentils are tender. Squeeze in fresh lemon juice. Taste and season if needed. Enjoy 🙂
Some prefer the texture to be smooth and will blend the soup. Others like to enjoy as is. Both are delicious! If you decide to blend, simply use your immersion blender or food processor.
Make this recipe? I’d love to see! Please tag me using #CreateAmandasPlate or @AmandasPlate
I love pita!! It is so versatile. You can use it scoop your favorite dips, like my avocado hummus, or stuff it with shawarma or gyro meat. While living in Dearborn, I was surrounded by delicious pita, I never had to make my own. There was several local bakeries who made fresh pita daily. There were also many local restaurants who served up fresh, made to order pitas, that when pulled apart would release a cloud of steam!
Living in the Pacific North West, I have not found a pita that compares to those made in South East Michigan, so I decided to try and make it myself. To my delight, it was so easy to make and left me wondering why I haven’t made it myself before.
Easy Homemade Pita Bread
3 dozen small pita
1 tablespoon yeast 1¼ cup warm water 2 teaspoons granulated sugar 1 teaspoon salt 3 to 3½ cups all purpose flour
Dissolve sugar in the warm water. Sprinkle in yeast and let stand for 5 minutes. Add in salt and 1 cup of flour. Using hook attachment on stand mixer, mix to make a dough. Slowly add remaining flour until a shaggy dough is formed. Knead for 10 minutes until dough comes together and is smooth. Cover dough with moist kitchen towel. Allow dough to rise in a warm, dark place, until the dough has doubled in size (approximately 1 hour). I use the inside of my oven. Separate dough into equal round pieces. Do this by pinch off a round off the dough mass. Roll out the dough. It is extremely important to roll the pitas evenly, so they can puff up! Preheat oven to highest temperature. While the oven is heating, allow the pita rounds to rest. Bake for 8-10 minutes on the bottom rack of your oven until golden brown. Enjoy!
Note: You can make the dough my hand with the help of a flat wooden spoon. Turn the dough onto a well floured surface and knead until smooth, about 10 minutes.
*Like with any yeast dough, the amount of flour you will actually need may vary based on humidty, temperature, and other factors. You may need more or less. Know your dough 🙂