GREEK LENTIL SOUP RECIPES

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GREEK LENTIL SOUP RECIPE - HEALTHY.FOOD.COM



Greek Lentil Soup Recipe - Healthy.Food.com image

Make and share this Greek Lentil Soup recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chopped celery
1 cup finely chopped carrot
1 1/2 cups chopped onions
8 cups water
24 ounces beef stock or 24 ounces broth
2 cups dry lentils, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
1 1/2 teaspoons chopped mint (optional)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed

Steps:

  • In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
  • Add the water, stock, and the rinsed lentils.
  • Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
  • Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
  • Stir in the spinach and simmer uncovered for 15-20 minutes more.
  • Re-check seasoning before serving.

Nutrition Facts : Calories 234, FatContent 2.8, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 518.4, CarbohydrateContent 38, FiberContent 17.6, SugarContent 4.7, ProteinContent 15.8

GREEK-STYLE LENTIL SOUP RECIPE: HOW TO MAKE IT



Greek-Style Lentil Soup Recipe: How to Make It image

This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. —Mary E. Smith, Columbia, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 05 hours 20 minutes

Prep Time 20 minutes

Cook Time 05 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 15

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
1 teaspoon dried oregano, divided
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped red onion, chopped parsley and lemon wedges

Steps:

  • Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.

Nutrition Facts : Calories 134 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 24g carbohydrate (2g sugars, FiberContent 4g fiber), ProteinContent 9g protein. Diabetic Exchanges 1-1/2 starch

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