Fakes (Greek Lentil Soup)
- Number of Servings: 4
Ingredients
2 T olive oil1 medium onion, minced1 T fresh garlic, minced1 heaping C lentils1 large carrot, chopped3 bay leaves4 C vegetable broth (chicken may be substituted in not vegetarian)1 T tomato pastepinch oreganopinch rosemarysalt and pepper to taste
Pressure Cooker:
Saute the onions and garlic in the olive oil until clear. Add the chopped carrots, the bay leaves and the vegetable broth. Lock lid in place, bring to high pressure and cook for 8-10 minutes. Use the rapid release pressure method.
Add the tomato paste, oregano, rosemary, salt and pepper to taste. Simmer 5-10 minutes more. Add water in you prefer a thinner soup.
Serve with red wine vinegar.
Conventional -
Saute the onions and garlic in the olive oil. Add remaining ingredients, simmer for 45 minutes, or until lentils are tender and some have fallen apart.
Serve with red wine vinegar.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUE_KARMA.
Saute the onions and garlic in the olive oil until clear. Add the chopped carrots, the bay leaves and the vegetable broth. Lock lid in place, bring to high pressure and cook for 8-10 minutes. Use the rapid release pressure method.
Add the tomato paste, oregano, rosemary, salt and pepper to taste. Simmer 5-10 minutes more. Add water in you prefer a thinner soup.
Serve with red wine vinegar.
Conventional -
Saute the onions and garlic in the olive oil. Add remaining ingredients, simmer for 45 minutes, or until lentils are tender and some have fallen apart.
Serve with red wine vinegar.
Number of Servings: 4
Recipe submitted by SparkPeople user BLUE_KARMA.
Nutritional Info Amount Per Serving
- Calories: 154.4
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 954.7 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 5.1 g
- Protein: 5.1 g
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