Dionysia: Hippocrates’ multivitamin soup


Hippocrates’ multivitamin soup:

500 BC Farmer’s dinner of red lentil soup-stew, with onions, tomato, collard greens and puffed barley, containing USDA 100% daily requirements of vitamins A, B1,2,3,5,6,C,E,K, & Ca, Mg, K+, Fe, Cu, Ph, molybdenom, folate, protein, Zinc, biotin, choline, chromium, flavonoids, selenium, and omega3s. Yes, seriously. Hippocrates is the father of medicine, so I knew I had to make a course that could substitute for my daily vitamin. Pythagorus may not have been the first vegetarian, but he seems to have been the first vegetarianism advocate. This vegan soup contains just a few ingredients that are super-foods, providing all of these healthy vitamins and minerals.

Served with whole wheat Pita – also from scratch.

Lentil soup ingredients:

  • 1 cup Lentils
  • 1 large red onion
  • 3 plum tomatoes
  • 1 TB cumin
  • 2 tsp salt
  • 3-4 cups homemade vegetable broth


  • Chop the onion small
  • Fry the onion in a small amount of olive oil in a saucepan
  • Stir the onions with the oil over medium heat until translucent
  • Add the salt and cumin, stir, leave for 5 minutes
  • Add the lentils and broth, stir, leave for 20-30 minutes or until soft
  • Add the chopped tomatoes, reseason if necessary, stir together, leave for 5-10 minutes

Pita ingredients:

  • 3 cups whole wheat flour
  • 1 packet fast-acting yeast
  • 1 cup warm water
  • 2 tsp salt
  • 2 TB olive oil


  • Whisk together yeast and water, then add 1 cup flour and whisk together again
  • Let it sit for about 15 minutes
  • Add in the rest of the flour, a little at a time, stirring it in
  • When the flour is incorporated, knead for 5 minutes
  • Let it rest at least a few hours or in my case overnight
  • Cut it into serving pieces (this made 8 pitas) and form balls
    • You can just roll balls in your hands, but technically the technique is meant to be making balls by pulling the edges of the dough under itself, sortof folding it into a ball while kneading it a bit more
  • Let the dough balls rest at least 15 minutes
  • Heat olive oil in a skillet
  • Before grilling the breads, flatten them out (into desired pita shape)
  • Grill for 3-4 minutes on each side or until the center swells with air

Topping ingredients:

  • Collard greens
  • 2 TB barley
  • Olive oil
  • Canola oil


  • Ahead, heat an inch of canola oil in a sautee pan until smoking hot
  • Add the Barley
  • Cook until it puffs, remove with a slotted spoon, and drain on paper towels
  • Chiffonade the greens
  • Pour the lentil soup into We’re-Happy-To-Serve-You coffee cups.
  • When ready to serve the soup, heat olive oil in a skillet until very hot. Sautee the greens for 1-2 minutes . Scoop out and top the soup with the barley and the greens
  • Serve with pita.

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