Greek-Style Lentil Soup
TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 12 servings (3 quarts).
This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. —Mary E. Smith, Columbia, Missouri
Ingredients
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4 cups water
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4 cups vegetable broth
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2 cups dried lentils, rinsed
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2 medium carrots, chopped
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1 small onion, chopped
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1 celery rib, chopped
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1 teaspoon dried oregano, divided
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1 cup chopped fresh spinach
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1/2 cup tomato sauce
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1 can (2-1/4 ounces) sliced ripe olives, drained
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3 tablespoons red wine vinegar
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Optional: Chopped red onion, chopped parsley and lemon wedges
Directions
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1.
Place water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender.
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2.
Stir in spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low until spinach is wilted, about 1 hour longer. If desired, serve with red onion, parsley and lemon wedges.
Nutrition Facts
1 cup: 134 calories, 1g fat (0 saturated fat), 0 cholesterol, 420mg sodium, 24g carbohydrate (2g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
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