Health Recipes
Greek Lentil Soup
Lentils combine with Greek herbs (oregano and mint) for a delicious soup the whole family will enjoy. Serve with pita or flat bread.
Ingredients
- 1 Tbsp (15mL) extra virgin olive or flax oil (optional)
- 6 cloves garlic, minced
- 1/2 cup (75g) celery, chopped
- 1 cup (150g) carrots, finely chopped
- 1 1/2 cups (270g) onion, chopped
- 8 cups (2L) water
- 3 cups (720mL) beef or chicken broth, (canned or from cubes)
- 2 cups (510g) lentils, uncooked, rinsed and drained
- 14 1/2 ounces (410g) tomatoes, stewed, chopped (one 14.5-ounce can)
- 1/2 tsp (1g) oregano
- 1/2 tsp (1g) dried mint leaves, (optional)
- 1/2 tsp (3g) sea salt (or 2 tsp Bragg Amino Acid)
- 1/2 tsp (2g) black pepper, freshly ground
- 10 ounces (285g) frozen spinach, chopped, thawed
Yield: 16 cups (4L) - Servings: 8
Directions
In a large soup pot, heat olive oil and saute 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, sea salt, and pepper). Add spinach and simmer uncovered for another 15-20 minutes.
Nutrition Facts
- Calories: 246
- Total Fat: 2g
- % Calories from fat: 8%
- Protein: 20g
- Carbohydrate: 39g
- Cholesterol: 0mg
- Sodium: 678mg