Barley and Lentil Soup (and visit to Savina Monastery - Montenegro )

This is one of my vegetarian (winter) favourites; very tasty and filling. A few of my Orthodox friends asked for the recipe, as they started their fast (Orthodox Christians don't eat meat and any product from animals during fasting, but also not using oil or drinking wine on certain days. The rules are complicated and they have a special calendar which tells them what is forbidden on what day during a year).

Ingredients:

1 onion, chopped
1-2 garlic clove, crushed
200 g pearl barley (1 cup)
1 cup lentils
1-2 tsp curry powder
2 sprigs coriander / parsley
2 tsp vegetable stock powder
1 tsp (Himalayan) salt
1 cup carrot/corn/peas/ mixture
1 1/2 l water
Method:
Heat a non-stick pan, add onion and garlic. saute for a minute. Add all other ingredients except lentils and cook for 30 + minutes, or until barley almost done (if you pre-soak barley for few hours, cooking time will be less). Add lentils and cook additional 15 minutes. Serve hot.

Supa / Čorba od ječma i leće (i posjeta Savina Manastiru)

Ovo je jedan od mojih omiljenih vegetarijanskih (zimskih) recepata; veoma ukusno i zasitno. Par mojih pravoslavnih prijatelja me je pitalo za recept, posto su otpoceli sa njihovim postom

 ( pravoslavci ne jedu meso ili druge proizvode zivotinja, ali isto ne koriste ulje ili piju vino u odreddjene dane. Pravila su komplikovana stoga imaju poseban kalendar koji im tacno pokazuje sta treba izbjegavati u odredjene dane).

Potrebno:

1 crveni luk, sjeckan
1-2 cena bijelog luka, protisnuta
200 gr jecma (1 solja 250 ml)
1 solja lece
1-2 k kari praha
2 stabljike persuna ili korijandera
2 k Vegete ( ili drugog povrtnog temeljca)
1 k soli (Himalajske po mogucnosti)
1 solja mjesavine mrkve/kukuruza/graska
1 1/2 L vode

Nacin:
Zagrijte neprijanjajuci lonac, proprzite luk. Dodajte sve druge sastojke (osim lece) i kuhajte 30+ minuta, ili dok jecam ne omeksa (ako ga namocite na vise sati prije, vrijeme kuhanja ce se smanjiti. Dodajte zatim lecu i kuhajte jos 15 dodatnih minuta. Servirajte vruce.

............................................................................................

Following photos are from Orthodox Monastery (called Savina), taken in September when we visited Herceg Novi during our holiday at Montenegro. It's built between 1777 and 1799. They posses a number of historical objects, including crystal cross (decorated with gold, silver and 4 rubies) that belonged to St. Sava ('Sveti Sava').

Fotografije su iz Manastira Savina kod Herceg Novog; snimljeno u septembru, kad smo proveli 4 dana  u ovom dijelu Crne Gore. Manastir je izgradjen izmedju 1777 i 1799. Posjeduje odredjene istorijske objekte, ukljucujuci kritalni krst Svetog Save (dekorisan zlatom, srebrom i sa 4 rubina).

 

Spiced lentil salad, Indian style

Huh,...it's not easy surviving holidays. Days of eating heavy food, rich cakes and drinking...After that, I always feel I need a few days of light / vegetarian food and a lot of plain water in order to detoxify my body. Here is one suggestion - Indian style!

Ingredients:
2 tbs oil (olive)
1 large onion, diced
2 garlic cloves, crushed
2 tsp cumin powder
1 tsp coriander powder
1 tsp mustard powder
1 cup green lentils
1 1/2 cups chicken stock (or vegetable)
4 shallots, sliced
1 red chilly, sliced
1 green chilly, sliced (optional)
1 tbs pomegranate molasses
1 tsp salt
1/2 tsp black pepper powder
1/2 cup coriander leaves, chopped
1/4 cup Italian (flat leaf) parsley, chopped
Method:
Heat oil and saute onions for a minute; add garlic, all powders and lentils. Mix well, then pour stock, cover and cook for 40 minutes. When lentils cooked but still firm, transfer to a large bowl.
Mix in shallots, chilly, molasses and herbs. Add salt and pepper and mix well. Sprinkle with some coriander leaves and enjoy. (Taste develops better after a couple of hours.)

Pikantna salata od zelene lece / sociva na Indijski nacin

Sva sreca pa nije potrajalo duze... Dani svakodnevnog gozbovanja, neodoljivih slatkisa i alkohola... Poslije praznika uvijek pozelim nesto lagano ili vegetarijansko; osjecam da moje tijelo to trazi, kako bi se detoksificiralo. Ovo je jedan od takvih recepata - u Indijskom stilu!

Potrebno:
2 K ulja
1 veci crveni luk, sjeckan
2 cena bijelog luka, protisnutog
1 k koriandera u prahu
2 k kima u prahu
1 k senfa u prahu
1 solja zelene lece
1 1/2 solja pileceg / povrtnog bujona
4 mlada luka, sjeckana
1 ljuta papricica, sjeckana
1 K molase od nara / sipka
1k soli
1/2 k crnog bibera, mljevenog
1/2 solje lisca korijandera, sjeckanog
1/4 solje persunovog lisca, sjeckanog
Nacin:
Zagrijte ulje, proprzite crveni luk, zatim dodajte bijeli luk i sve zacine u prahu. Zalijte supom, poklopite i kuhajte 40 minuta. Leca treba da je kuhana, ali neraspadnuta.
Prebacite socivo u vecu posudu, dodajte mladi luk, molasu, i ostalo bilje. Promijesajte dobro. Pospite jos malo koriandera po povrsini i uzivajte. (Nakon par sati, salata postaje ukusnija, jer se svi sastojci bolje razviju.)

Lentil Soup of Israel

Ingredients:
500 g lentils
1 tbs oil
1 large onion,chopped
2 cloves garlic, crushed
2-4 beef marrow bones
2 stalks celery, chopped
ground black pepper
beef stock powder / cubes
1/2 tsp each paprika, turmeric and cumin
coriander leaves for garnish
slices of lemon (optional)
toast or baguette for serving
Method :
Heat oil in a large pan, fry vegetables for few minutes. Add spices , marrow bones and lentils. Pour 2-3 l water. Season acording to your taste. Simmer for 30 minutes. Serve garnished with coriander leaves / lemon slices; use marrow bone fat to spread on bread.




Izraelska čorba od leće


Potrebno:
500 gr leće / sočiva
1 K ulja
1 veci crveni luk, sjeckan
2 cena bijelog luka, protisnuta / sitno sjeckana
2-4 reznja govedje kosti sa kostanom srzi
2 stapica celera, sjeckanog
crni biber, mljeveni
govedja supa / bujon u kocki / prahu
1/2 k od paprike, turmerika i kima u prahu
korijander lisce za dekoraciju
kriske limuna (po zelji)
reznjevi tosta / bagete za servirati
Nacin:
Zagrijte ulje u vecem loncu, proprzite povrce. Dodajte zacine, lecu i govedje kosti. Nalijte sa 2-3 l vode i kuhajte oko 30 min. Zacinite. Servirajte ukraseno liscem korijandera i kriskama limuna. Srz iz kostiju koristite kao namaz za tost.

Capsicums stuffed with Beans and Lentils

After overeating during holidays, somehow comes naturally to turn to vegetarian / light food. Stuffed capsicums (and other vegetables) are regular dish in Balkan countries. This is one of unusual versions, filled with lentils and beans.

Ingredients:
6 medium capsicums, halved and /or other vegetable
2-3 tbs oil
2-3 onions
2 garlic cloves
1 tbs paprika
1 tsp cumin
pinch oregano
2 cans white beans, drained
1 can lentils, drained
salt and pepper to taste
extra olive oil and paprika for dusting
Method:
Heat oil and fry/sautee onion, until translucent. Add garlic, spices, lentils and beans. Cook 5-10 min. Check the seasoning. Mush one part of this stuffing with fork, mix well and leave aside.
Switch oven to 180*C. Prepare a baking dish; oil it well.
Cut capsicums in half, take seeds out.
Fill each half with bean mixture. When all finished, dust with paprika and drizzle with olive oil. Bake for 20+ minutes, or until capsicums soft. Serve warm.



Paprike filovane grahom / pasuljem i lećom

Poslije sve one silne hrane pojedene za protekle praznike, nekako prirodno dodje zelja za vegetarijanskom / laksom hranom. Obzirom da su filovane peprike redovne na stolu mnogih Balkanskih zemalja, odlucila sam pokusati napraviti jednu nesvakidasnju kombinaciju - sa grahom i lecom.

Potrebno:
6 srednjih paprika, prepolovljene (ili drugo povrce)
2-3 K ulja
2-3 crvena luka, sjeckana
1 K paprike
1 k kima
malo origana u prahu
2 konzerve bijelog graha (ili skuhanog)
1 konzerva lece / sociva
so i biber, prema ukusu
maslinovo ulje i paprika za posuti
Nacin:
Zagrijte ulje, proprzite luk, pa dodajte bijeli luk i ostale zacine zajedno sa procijedjenim grahom i lecom. Kuhajte 5-10 min; jedan dio ispasirajte blago viljuskom i promijesajte. Provjerite ukus i ostavite po strani.
Ukljucite rernu na 180*C, pripremite posudu za peci; dobro je nauljite.
Ocistite prepolovljene paprike od sjemena. Filujte svaku polovicu sa pripremljenim grahom. Pospite crvenom paprikom i maslinovim uljem po povrsini i pecite 20+ minuta, ili dok paprike ne omeksaju. Servirajte toplo.

Cheesy Lentil And Spinach Soup

For my followers from Northern Hemisphere...Something to warm you up.

Ingredients:
1 tbs olive oil
1 brown onion, finelly chopped
1 large garlic clove, pressed
1 teas cummin powder
1/2 teas turmeric powder
1/2 teas coriander powder
1,5 cups red lentils
5 cups water
4 vegetable stock cubes
250 g baby spinach, chopped (frozen is OK)
100 g Grated cheese, for serving
Method:
Heat oil, fry onion. Add garlic and spices, cook for 1 minute.
Stip in the lentils, add the water and stock.
Bring to the boil, lower heat and cook uncovered for 25 minutes.
Blend or process the soup, and stir through the spinach.
Serve with crusty bred/French toast, sprinkled with cheese.


Supa/Čorba od leće i špinata sa sirom
Za one kojima je zimski period nastupio!

Potrebno:
1 kasika maslinovog ulja
1 veci luk, sitno sjeckan
1 vece ceno bijelog luka, protisnutog
1 kasicica kima u prahu
1/2 kasicice turmerika u prahu
1/2 kasicice korijandera u prahu
1,5 solja (300gr) crvene lece
5 solja (1,25 L)vode
4 kasicice Vegete
250 gr spinata, sjeckanog
100 gr rendanog sira, za posluziti
Nacin:
Zargijte ulje pa proprzite luk, dodajte bijeli luk i zacine i przite jos 1 minutu.
Uspite lecu i vodu, pospite Vegetom. Kada prokljuca, smanjite i nepoklopljeno kuhajte oko 25 minuta. Izmiksajte u kasu, ubacite spinat.
Servirajte sa przenicama ili hljebom, posuto sa rendanim sirom.

Zucchini filled with lentils and fetta

Ingredients:
1 tbs black mustard seeds
1 tbs oil
1 onion, finely chopped
1 big tomato, finely chopped
1 big garlic clove, pressed
2/3 cup red lentils
1 cup vegetable stock
1 tbs fresh oregano, chopped
100 g fetta cheese
6-8 zucchini, halved lengthwise

Method:
Prepare zucchinis - hollow each small one lengthwise (boat shape), big ones cut in equal pieces (vertically) then hollow with a teaspoon.
Heat a frying non-stick pan and 'fry' black mustard seeds until start to pop and release smell. Set aside.
Heat oil in another deeper pan, fry onions, add garlic and tomato.Cook until soft. Pour stock, add lentils and cook for 20 minutes.
Remove from heat, add oregano,fetta and mustard cheese. Let it cool slightly.
Fill zucchinis with the filling, put in a baking dish, spray with olive oil and bake for 15min on 200*C.
Perfect for lunch, picnic, as finger food or side dish. Best served warm!




Tikvice filovane lecom i feta sirom

Potrebno:
1 kasika sjemena gorusice/senfa (crni po mogucnosti)
1 kasika ulja
1 veliki crveni luk, sjeckan
1 veliki paradajz, sjeckan bez sjemena
1 veliko ceno bijelog luka, protisnutog
2/3 solje (solja=250ml) crvene lece
1 solja supe od povrca ( ili Vegeta rastopljena u vreloj vodi)
1 kasika svjezeg origana, sjeckanog
100 gr feta sira
6-8 tikvica, zavisno o velicini, prepolovljene po duzini, izdubljene poput camaca

Priprema:
Pripremite tikvice - manje izdubite poput camaca, vece prerezite poprijeko na iste velicine, pa izdubite sredu kasicicom.
Proprzite sjeme senfa na suho,dok ne pocne pucketati i pustati miris, pa ostavite po strani.
U drugu posudu zagrijte ulje, isprzite luk, bijeli luk, pa dodajte paradajz. Uspite supu/vodu i lecu pa kuhajte oko 20 minuta. Prohladite.
Skinite sa vatre pa dodajte sir, sjeme senfa i origano.
Filujte pripremljene tikvice. Stavite ih u pripremljenu posudu u kojoj cete peci,pospricajte maslinovim uljem i pecite oko 15 min na 200*C.
Idealno za rucak, izlete, 'male zalogaje' ili prilog. Najbolje je sluziti toplo!