Greek Lentil Soup
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
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.
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.
Member Ratings For This Recipe
-
HOLLY_LONDON
