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 calories
carbohydrate: 30.5 g
cholesterol: : -
fat: 3.9 g
fiber: 5.6 g
protein: 4.3 g
saturatedFat: 0.6 g
servingSize: -
sodium: 162.5 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place lentils in a pot with water to cover, bring to a boil. Drain, reserving water.

  2. 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.

  3. Reduce heat to low, partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

Recipe Yield

4 cups

Recipe Note

Warm, hearty lentil soup, don't forget the bread to soak up the leftover sauce at the bottom of your bowl.

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