health guides
Greek Lentil Soup
Ingredients
- 15mL olive oil
- 6 cloves garlic, minced
- 75g celery, chopped
- 150g carrots, finely chopped
- 270g onion, chopped
- 2L water
- 720mL beef broth, canned or made with bouillion
- 510g lentils, uncooked, rinsed and drained
- 410g tomatoes, stewed, chopped one 14.5-ounce can
- 1g oregano
- 1g dried mint leaves, optional
- 3g salt
- 2g black pepper, freshly ground
- 285g frozen spinach, chopped, thawed
Directions
- In a large soup pot, heat olive oil and sauté garlic, celery, carrots and onions for about 5 minutes, until softened. Add water, broth and lentils. Bring to a boil over high heat.
- Reduce the heat to low, cover and simmer 45 minutes until lentils are tender, stirring occasionally.
- Add chopped tomatoes and juice along with the seasonings (oregano, mint, salt, and pepper). Add spinach and simmer uncovered for another 15–20 minutes.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.