Mexican lentil soup with roasted garlic and chilies from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (page 101) by Annie Somerville

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

  • Laura on May 01, 2014

    Pg. 101. This recipe is very labor-intensive, so I was expecting something spectacular. It was good, but it was not so good that it justifies in my mind all of the work and the numerous pots, pans, blenders and grinders. I wouldn't bother to make it again.

  • michalow on December 31, 2012

    Terrific depth of flavor. Roasting and pureeing the garlic and making the chile pastes can seem time consuming, but there's not a great deal of chopping to be done, and this recipe can easily be scaled up and freezes very well. A favorite!

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.