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Greek Lentil Soup
Source: © EatingWell Magazine
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Rating: Star Rating   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  45 Minutes
Yield:  Makes 8 servings
RECIPE INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
salt and freshly ground black pepper, to taste
1 stalk celery, diced
1 carrot, diced
4 cups chicken stock or broth
1 cup water
1 bay leaf
1 cup dried red lentils or other lentils, rinsed
1-1/2 cups canned plum tomatoes and their juices
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
DIRECTIONS
In a 3-quart sauce pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3 minutes.
Add the garlic and salt and pepper; sauté for another 3 minutes, stirring occasionally.
Add the celery and carrot and sauté for another 3 minutes, stirring occasionally.
Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 35 minutes, or until the lentils are tender. Remove the bay leaf before serving.
Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 8 servings
Calories: 129
Sodium: 207mg
Fiber: 5g
Carbohydrates, Total: 19g
Protein: 9g
% Cal. from Fat: 14%
Fat. Total: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: Star Rating
by: Stewart, MO Reviewed: 12/07/2007
See all of Stewart's reviews »
The dried spices over powered everything else in the soup. I threw it out.
16 people gave this Cheers. Click here to Cheer this review. Report Violation
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