1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (512g) Recipe makes 8 servings
Calories 238
Calories from Fat 25		(10%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 584mg		24%
Potassium 885mg		25%
Total Carbohydrate 39.2g		13%
	Dietary Fiber 17.6g	70%
	Sugars 5.3g
Protein 15.8g		31%
detailed view... how is this calculated?

Greek Lentil Soup

Recipe #76083 | 1½ hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sue L
Nov 10, 2003

Goes great with warm grilled pita bread and a crisp Greek salad.

SERVES 8 (change servings and units)

Ingredients

1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chopped celery
1 cup finely chopped carrot
1 1/2 cups chopped onions
8 cups water
24 ounces beef stock or broth
2 cups dry lentils, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
1 1/2 teaspoons chopped mint (optional)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed

Directions

1
In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
2
Add the water, stock, and the rinsed lentils.
3
Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
4
Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
5
Stir in the spinach and simmer uncovered for 15-20 minutes more.
6
Re-check seasoning before serving.

Questions about this recipe?

Featured Reviews for This Recipe

From: *Parsley*

On Jun 7, 2008

Fabulous lentil soup! I had fresh mint, and used about 2 tsps chopped. I really reccommend using the mint because it really adds that Greek touch. I think this is one of those soups that is even better the next day, and that's great because this recipe makes a lot. This is a keeper. Thanx!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Marsha Mazz

On Jan 1, 2008

This was an excellent lentil soup. I make at least one soup a week and this one will become a staple. I did add the mint and it provided nice contrast to the lentils. Also, I used fresh spinach, preferring its taste, appearance and sodium content to the frozen. I used 50% vegetable stock instead of so much water and the flavor and fragrance were very nice. Thanks for posting another great recipe.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Carianne

On Oct 23, 2007

ummm, yummm! I added eggplant, and this is grea with feta cheese. To the keeper file, thank you missy!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Ms Samara

On May 7, 2007

This dish makes for a really beautiful presentation. We didn't need the whole 45 minute cooking time-- our lentils and vegetables were tender in about 30 minutes. Savory and inviting...And update, I made this again, and if you cut down the water to make a thicker soup, it goes great with pasta, sprinkled over with some feta. It's Killer

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews