Join Jamie's Revolution

Viva la Food Revolution.

Jamie Oliver is trying to get folks back to good ole' home cooked foods.
And he is trying to get the schools to serve kids real food.
He wants us to pass on recipes to each other.  Teach other how to cook good food.
Watch the little series of "moments" as he is taking the revolution to elementary schools.


His cookbook, The Food Revolution, is full of simple, quick & tasty looking recipes.
In the cookbook, he's asking folks (or blokes, I suppose) to learn the recipes & teach 4 people how to cook them & they then teach 4 people & so on & so forth & thusly his idea of Pass It On is carried out.

If you want to buy the book, you can click on it in my sidebar recommended book features.  It's my little way to monetize my blog.  I get commission if you buy through that link.  But, the books are all my real sincere favorites.  I like all the ones I have listed there.  The Amazon Associates is an easy way to earn money.  In the last few months, I've earned 40 cents.  So...

We just cracked open the cookbook this last weekend.
Monday I made Chicken Tikka Masala.
Tonight I made Lentil Spinach Soup.
Both dishes were fantastic!

Right now, I'll teach you generally how to make the Lentil Spinach Soup.

-Heat 1 3/4 quarts of chicken or vegetable stock in a pot.

-Meanwhile, rough chop 2 carrots, 2 celery stalks, 2 onions, 2 cloves of garlic.
In a stock pot, heat a bit of olive oil & toss in your chopped vegetables.
I had a link of Chicken Chorizo that had to be used.  So, I sauteed that in with the vegetables, too.
Partially cover your pot & turn it to medium heat, stirring every so often.  Cook until onions are translucent.  I neglected my stirring a bit & had a good deal of burning on the bottom.  So, I just poured a little white wine in there to deglaze the pot.
-While your saute is going, peel & chop a thumb size piece of ginger root & chop & seed a jalapeno pepper
-Pour hot chicken stock into your pot with the sauteed vegetables.  Add the ginger & pepper.  Add 2 cups of lentils.  Jamie's recipe calls for red lentils.  But, he says you can use split peas, too.  That's what I had.  So, that's what I used.
-Bring to a boil.  Cover pot & reduce heat so soup is simmering.
-It took about 30 minutes or so from this point for my peas to be cooked.  I think the lentils would've cooked faster.
-season your soup with salt & pepper.
-When the lentils were soft, I used a stick immersion blender to puree the soup a bit.
-Throw in a bunch of spinach to your soup & cook only until spinach is soft & still bright green.
Maybe less than a minute.

We had our soup with grilled cheese sandwiches.

Try it out & then pass it on.