Greek Lentil Soup
- Number of Servings: 8
Ingredients
2 cup Lentils 2 tbsp Extra Virgin Olive Oil 1 large Onions, raw 4 clove Garlic 1.5 cup, chopped Carrots, raw 1 cup diced Potato, raw 1 tsp Pepper, black 0.25 tsp Pepper, red or cayenne 1 tsp Rosemary, dried 2 tsp Oregano, ground 2 tsp, crumbled Bay Leaf 7 cup Kitchen Basic Vegetable Stock (by IAMDIOSA) 2 cup Spinach, fresh 1 lemon yields Lemon Juice 0.33 cup, crumbled Feta Cheese
1. In a large soup pot warm the oil over medium heat and saute the onions until translucent.
2. Add the garlic, carrot, potato, pepper, chilies, rosemary, oregano and 2 bay leaves and saute for about 5 minutes.
3. Add the lentils and the stock and bring to a boil.
4. Reduce the heat and simmer for about 30 minutes until the lentils are soft.
5. Add the spinach and cook until wilted
6. Add the lemon zest and lemon juice and salt and pepper.
7. In a small bowl stir the feta with the mint and freshly ground pepper.
8. Ladle the soup into individual bowls and top with the feta mixture.
Serving Size: serving size is approx. 1.5 cups
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYJOANISSE.
2. Add the garlic, carrot, potato, pepper, chilies, rosemary, oregano and 2 bay leaves and saute for about 5 minutes.
3. Add the lentils and the stock and bring to a boil.
4. Reduce the heat and simmer for about 30 minutes until the lentils are soft.
5. Add the spinach and cook until wilted
6. Add the lemon zest and lemon juice and salt and pepper.
7. In a small bowl stir the feta with the mint and freshly ground pepper.
8. Ladle the soup into individual bowls and top with the feta mixture.
Serving Size: serving size is approx. 1.5 cups
Number of Servings: 8
Recipe submitted by SparkPeople user KELLYJOANISSE.
Nutritional Info Amount Per Serving
- Calories: 159.5
- Total Fat: 5.2 g
- Cholesterol: 5.5 mg
- Sodium: 96.7 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 5.9 g
- Protein: 6.5 g
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