Hearty Greek Lentil Soup recipe
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Ingredients
- 1 cup dry lentils, rinsed and drained 1 tablespoon vegetable oil 1 large onion, chopped 2 cloves garlic, chopped, or to taste 1 cup sliced celery ½ cup sliced carrots 2 potatoes, peeled and cubed 1 (8 ounce) can crushed tomatoes ¾ cup chopped fresh parsley 1 tablespoon red wine vinegar 1 teaspoon ground cinnamon salt and ground black pepper to taste
Nutrition Info
- 165 caloriescarbohydrate: 30.5 gcholesterol: : -fat: 3.9 gfiber: 5.6 gprotein: 4.3 gsaturatedFat: 0.6 gservingSize: -sodium: 162.5 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Hearty Greek Lentil Soup
Directions
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Place lentils in a pot with water to cover, bring to a boil. Drain, reserving water.
Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, cook for 1 minute. Add celery and carrots, cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper, cover with water and bring soup to a boil.
Reduce heat to low, partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.