Greek Lentil Soup (Fakes)

Graciela Purdy

Updated on May 11, 2024

Prep Time:

10 mins

Cook Time:

1 hr

Total Time:

1 hr 10 mins

Servings:

Ingredients

8 ounces brown lentils
¼ cup olive oil
1 medium onion, minced
1 large carrot, chopped
1 tablespoon minced garlic
1 quart water
2 bay leaves
1 teaspoon dried oregano
1 pinch crushed dried rosemary (Optional)
1 tablespoon tomato paste
salt and ground black pepper to taste
1 teaspoon olive oil, or to taste
1 teaspoon red wine vinegar, or to taste (Optional)

Directions

Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
Heat olive oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour in lentils, then add 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil. Cover and reduce heat to medium-low; simmer for 10 minutes.
Stir in tomato paste; season with salt and pepper. Cover and simmer, stirring occasionally, until lentils have softened, 30 to 40 minutes. Add additional water if soup becomes too thick. Drizzle with olive oil and red wine vinegar to serve.

Buckwheat Queen

Nutrition Facts (per serving)

357	Calories
16g	Fat
40g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 357
% Daily Value *
Total Fat 16g	20%
Saturated Fat 2g	11%
Sodium 57mg	2%
Total Carbohydrate 40g	15%
Dietary Fiber 19g	67%
Total Sugars 4g
Protein 16g	31%
Vitamin C 8mg	8%
Calcium 64mg	5%
Iron 5mg	27%
Potassium 701mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.