Wakefield Farmers Market

Saturdays June 17 – October 14 2017

Recipes July 25, 2015: Spiced Lentils with Rhubarb and Spinach and Chilled Peach Soup with Mint & Ginger Chevre

lentils cooking 1

The lentils cooking

Spiced Lentils with Rhubarb and Spinach

  • 3 Tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 cup lentils, rinsed and drained
  • 3 cups vegetable or chicken broth
  • ½ cup apple cider
  • ½ lb fresh rhubarb stalk, diced
  • 6 cups spinach leaves (or 1 pkg or 1 bunch) can also use kale, chard, beet greens, turnip greens
  • 3 carrots, chopped or grated
  • ½ cup chopped fresh herbs. Holly used cilantro and parsley
  • 1 Tbsp aromatic spice mix: approximately equal parts cumin, curry powder, cinnamon, garam masala, tumeric

    The ingredients from the market

    Ingredients from the market!

In a dutch oven or large sauce pan, saute onion, ginger, garlic, carrots and rhubarb until onion is translucent and rhubarb begins to soften. Add spices and saute until fragrant. Add apple cider and cook, stirring up any brown bits on the bottom of the pan, until the cider is reduced a bit. Add lentils and stock, bring to a boil and then simmer over medium heat until lentils are soft the mixture is thickened. When the lentils are just about done, add the spinach and herbs.

Chilled Peach Soup with Mint & Ginger Chevre

  • peach soup 1

    Peach Soup with a bit of cheese on the spoon. Yum!

    6 large ripe peaches, peeled and diced

  • 1 cup apple cider
  • 2 cups water
  • ¼ cup rose wine
  • zest and juice of one lime
  • ¼ cup chopped fresh mint
  • 1 Tbsp maple syrup or to taste
  • ginger chevre cheese, or plain soft goat cheese mixed with minced candied ginger

Place all ingredients except goat cheese and mint in a blender or food processor.  Pulse until peaches are pureed. Add mint and pour into serving bowls. Garnish each serving with a teaspoon or two of the ginger chevre.

 

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