Greek-style lentil soup, popular during fasting times.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir lentils into soup; simmer until lentils are tender, 30 to 45 minutes. Stir in vinegar. Cool soup slightly before serving.

Nutrition Facts

237 calories; protein 15.4g 31% DV; carbohydrates 41.3g 13% DV; fat 1.4g 2% DV; cholesterolmg; sodium 54.7mg 2% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
08/25/2013
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 I recommend replacing the water with chicken broth and then adding more herbs/seasoning. Read More
(4)