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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 110.6
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 358.2 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 4.9 g
  • Protein: 5.1 g

View full nutritional breakdown of Greek Lentil Soup calories by ingredient
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Greek Lentil Soup

Submitted by: BTVMADS

Introduction

This is a delicious, hearty, filling yet SUPER LIGHT soup. It's a great winter warm-up. Serve it with some crusty bread and get happy. It does take a while to cook, but the aroma and the huge batch of soup you get are well worth the wait!!
This is a delicious, hearty, filling yet SUPER LIGHT soup. It's a great winter warm-up. Serve it with some crusty bread and get happy. It does take a while to cook, but the aroma and the huge batch of soup you get are well worth the wait!!

Number of Servings: 8

Ingredients

    2 c. dry green lentils
    8 c. water
    1/2 c. chopped white onions
    4 large cloves garlic, minced
    1/2 c. chopped carrots
    1/2 c. diced celery
    3 Tbsp. olive oil
    3 Tbsp. tomato paste
    2 vegetable bouillon cubes
    2 bay leaves
    1/2 tsp. oregano
    1/2 tsp. black pepper
    3 T. cider or red wine vinegar
    Red pepper flakes to taste
    Salt to taste

Directions

Pick through the lentils carefully on a baking sheet, checking for any stones or twigs. Rinse the lentils well in running water. Drain and set aside.

In a large soup pot, saute the onion, garlic, carrots, and celery in the olive oil with a big pinch of salt until the aromatics are softened and translucent -- about 5-7 minutes.

Add the tomato paste, pay leaves, oregano, water, bouillon, and lentils. Bring to a boil, then reduce the heat to low and simmer for about 90 minutes, or until the lentils are nice and tender.

Season with salt, pepper, red pepper flakes, and a big splash of vinegar. Delicious!


The recipe makes 8 servings, each roughly 1 1/3 to 1 1/2 cups.

Number of Servings: 8

Recipe submitted by SparkPeople user BTVMADS.






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