Greek Lentil Soup

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Greek Lentil Soup

Yield: 8

Author: Jennifer Cartier

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

While I was a Uni student, I worked in a Greek restaurant. My favourite meal to eat at work was Greek salad and a bowl of lemony lentil soup. This Greek Lentil Soup is packed with flavour and nutrition. It’s light yet hearty, full of protein and fibre, and the perfect balance of earthy lentils and zesty lemon.

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Ingredients

• 1 1/2 cups green lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
2. Add the carrots and celery and cook for another 5 minutes.
3. Stir in the diced tomatoes, lentils, vegetable broth, oregano, and cumin. Season with salt and pepper.
4. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, until the lentils are tender.
5. Stir in the lemon juice and adjust the seasoning as needed.
6. Garnish with fresh parsley and serve with a side of crusty bread. This hearty yet healthy soup is perfect for winter!

Notes

I always serve this with a couple of extra lemon wedges!

Nutrition Facts

Calories

224

Fat

7 g

Sat. Fat

1 g

Carbs

30 g

Fiber

13 g

Net carbs

18 g

Sugar

5 g

Protein

11 g

Sodium

577 mg

Cholesterol

0 mg

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