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Greek Lentil Soup

  • 4minutes
  • 246calories

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Source: healthy.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 6 cloves garlic , minced

  3. 1/2 cup chopped celery

  4. 1 cup finely chopped carrot

  5. 1 1/2 cups chopped onions

  6. 8 cups water

  7. 24 ounces beef stock or 24 ounces broth

  8. 2 cups dry lentils , rinsed

  9. 1 (14 1/2 ounce) can diced tomatoes

  10. 1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)

  11. 1 1/2 teaspoons chopped mint

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon fresh ground black pepper

  14. 1 (10 ounce) package frozen chopped spinach , thawed

Instructions Jump to Ingredients ↑

  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. ?

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