Lentil soup with home-pickled cabbage from Mediterranean Vegetarian Feasts (page 119) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ingredients include those for "Pink fermented cabbage" on P40, which needs 4-5 days to ferment. Can substitute green lentils for brown; crushed red pepper flakes for Maras pepper flakes; dulce, porphyra or other kind of seaweed for wakame; and water or brine leftover from a prior batch of "Pink fermented cabbage" on P40 for fermented vegetable brine. See "Lentil Soup with Pickled Volvoi" on same page for a variation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.