How to make Taramosalata and Lentil Soup like a pro

• PIN

TARAMOSALATA – FISH ROE DIP (Serves 4)

INGREDIENTS:

1. 250gr wheat rusks, crushed
2. 120gr (3 tsp) tarama (fish roe paste)
3. 1 medium onion, coarsely chopped
4. 1 lemon, freshly squeezed
5. 3/4 cup sunflower oil
6. 1/4 cup water

 INSTRUCTIONS:

• Put the crushed wheat rusks in a bowl and sprinkle with 1/4 cup of water. Let them sit for 3 minutes, then squeeze out the excess water and set aside.
•  In a food processor add the chopped onion, squeezed lemon juice, fish roe, dampened wheat rusks and sunflower oil and blend well until you have a smooth consistency. If too thick in consistency, add a little water to dilute the mixture.
• Cover and store in the fridge until ready to serve.
• Serve with fresh bread or/and vegetable crudités.

LENTIL SOUP (serves 4)

INGREDIENTS:

1. 1 packet lentils, washed
2. 2 medium onions, chopped
3. 3 garlic cloves, minced
4. 2 carrots, cut into slices
5. 4 tbsp olive oil
6. 1 can chopped tomatoes or 3 fresh chopped tomatoes
7. 1 cube vegetable stock
8. 1 tbsp oregano
9. Salt
10. Pepper
11. 2-3 tbsp red wine vinegar to serve (optional)

INSTRUCTIONS:

• In a medium saucepan add the olive oil and heat on medium/high heat. Once hot, turn the heat to medium and add the onions, cook until soft and translucent.
• Then add in the garlic and cook for 1 minute, until fragrant. Add the carrots and stir everything together.
• Then add the vegetable stock cube crumbled and stir everything for 1 more minute.
• Now add the lentils, stir and add the chopped tomatoes, oregano, salt and pepper. Stir and add water (about 3-4 cups) to cover lentils. You will need to top up the lentils with a little more water about half way though the 45-50 minute cooking time.
• Turn the heat to medium low and simmer until lentils are soft and a bit thick. Turn the heat off and allow lentil soup to sit for 10-15 minutes before serving.
• Add some red wine vinegar to taste.

Enjoy!