Faki-Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 medium potatoes, diced into 1/4-inch pieces3 medium carrots, diced into 1/4-inch pieces3 celery stalks, diced into 1/4-inch pieces2 medium onions, chopped4 cloves garlic, minced2 T olive oil8 cups vegetable stock2 cups lentils, rinsed and drained3 tsp. dried oregano2 bay leaves1/4 cup tomato paste2 T freshly snipped parsley1/2 cup red wine vinegarsalt and freshly ground black pepper; to taste
1)In a large kettle, cook potatoes, carrots, celery, onions & garlic in olive oil over med. heat, until onion is softened (about 5-6 minutes). Stir frequently.
2)Add broth, lentils, oregano, bay leaves, tomato paste and parsley to vegetable mixture. Salt and pepper, to taste.
3)Simmer lentil soup, uncovered for 1 hr (or until vegetables are tender and soup is thickened), stirring occasionally. Add additional water or broth (not in nutritional data) as needed to keep lentils covered. Remove bay leaves and stir in red wine vinegar just before serving.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RDASKALOS.
2)Add broth, lentils, oregano, bay leaves, tomato paste and parsley to vegetable mixture. Salt and pepper, to taste.
3)Simmer lentil soup, uncovered for 1 hr (or until vegetables are tender and soup is thickened), stirring occasionally. Add additional water or broth (not in nutritional data) as needed to keep lentils covered. Remove bay leaves and stir in red wine vinegar just before serving.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RDASKALOS.
Nutritional Info Amount Per Serving
- Calories: 213.6
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 568.8 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 8.9 g
- Protein: 8.3 g
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