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Greek Lentil Soup

sulfababy

"Greek-style lentil soup, popular during fasting times."
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Ingredients

1 h servings 237 cals
Original recipe yields 8 servings

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Directions

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  1. Combine onion, carrots, celery, and garlic in a stockpot; add enough water to cover vegetables. Bring mixture to a boil; add oil, bay leaves, salt, and pepper. Reduce heat and simmer vegetables until slightly tender, about 15 minutes.
  2. Stir lentils into soup; simmer until lentils are tender, 30 to 45 minutes. Stir in vinegar. Cool soup slightly before serving.

Nutrition Facts


Per Serving: 237 calories; 1.4 g fat; 41.3 g carbohydrates; 15.4 g protein; 0 mg cholesterol; 55 mg sodium. Full nutrition

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Reviews

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I really hate to do this. Loved the addition of vinegar but as written I found the celery and carrots to be overcooked and the soup lacking in herbs and spice. Sorry. Unless you are a vegetarian...