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Nutrition Facts

Serving Size 1 (393g)

Recipe makes 8 servings

The following items or measurements are not included below:

1 teaspoon black peppercorns

small whole wheat pasta shells

Calories 266
Calories from Fat 67 (25%)
Amount Per Serving %DV
Total Fat 7.5g 11%
Saturated Fat 1.1g 5%
Monounsaturated Fat 5.0g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 717mg 29%
Potassium 768mg 21%
Total Carbohydrate 37.5g 12%
Dietary Fiber 16.7g 66%
Sugars 5.0g
Protein 13.7g 27%

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By: evelyn/athens

Greek Lentil Soup

Recipe #11047 | 1½ hours | 30 min prep | add private note

By: Jenny Sanders
Aug 23, 2001

This is a simple soup, delicious and bursting with nutrition. It can be made a day or two in advance, leaving out the pasta and Swiss chard. Just before re-heating the soup, add them in, so they retain their bite and colour.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Wash and pick over the lentils, and put them in a large soup pot with the water and bay leaves. Bring them to a boil, then reduce to a simmer.
  2. 2
    Prepare the onions, celery and carrots, and sauté them in the olive oil until soft and slightly browned in spots. Add them to the lentils when the lentils are getting tender; after about 30 minutes of cooking.
  3. 3
    Dissolve the tomato paste in some of the soup water, and mix it into the soup. Add the salt, pepper and oregano.
  4. 4
    Cook the pasta in plenty of salted, boiling water until almost tender. Drain and add to the soup.
  5. 5
    Wash the Swiss chard well, and shred it finely. Add it to the soup, and simmer until the pasta is tender and the chard is bright green.
  6. 6
    If soup appears to be too dry at this time, add more liquid. (This should be a thick, stew-like soup, but, if heat is too high, there may be too much evaporation).
  7. 7
    When the soup is fully cooked, stir in 2-3 tablespoons lemon juice, or to taste.

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Featured Reviews for This Recipe

From: Chef #1218477

On Mar 28, 2009

This soup is fantastic. It was easy to prepare, and is healthy, filling and delicious. Also, if you cheat and used the pre-washed bagged kale, it is even easier! I served it for 50 people at a dinner at my church and they just loved it.

0 people found this review helpful

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    From: mforbes321

    On Jan 4, 2009

    This is a wonderful and extremely healthy and satisfying soup. It was easy to make. I used a bag of already chopped mixed greens (chard, spinach, kale, mustard etc) and that made it even easier.

    0 people found this review helpful

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    From: Bonnie G #2

    On Dec 4, 2008

    Made this awesome thick soup for dinner last night and was just what was needed on this cold night. Pretty simple to put together with stuff I had on hand and very hearty. I had to use macaronni pasta as it's all I had and spincach instead of swiss chard for the same reason. Also cut the servings in half as there are only the two of us. Served with great Italian bread and red wine - DH delcared it great, that coming from a man that rarily comments at all. Thanks Jenny for posting.

    0 people found this review helpful

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  • From: RatInHat

    On Oct 30, 2007

    Delicious! So warm, comforting, and filling on a cold fall night. I added some zucchini to get some extra vegetables in, and substituted whole wheat egg noodles for the shells. Fantastic!

    2 people found this review helpful

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  • Read all 6 reviews

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