Greek Lentil Soup
2018-02-08 19:36:48
Yields 6
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Nutrition Facts
Serving Size
2938g
Yields
6
Amount Per Serving
Calories 1983
Calories from Fat 299
% Daily Value *
Total Fat 34g
52%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 21g
Cholesterol 0mg
0%
Sodium 5411mg
225%
Total Carbohydrates 318g
106%
Dietary Fiber 126g
502%
Sugars 38g
Protein 108g
Vitamin A
197%
Vitamin C
122%
Calcium
38%
Iron
181%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 c. uncooked lentils
- 8 c. water or vegetable stock
- (I use Carmel Kosher Soup Base, Chicken Style --it's a completely vegetarian powder)
- 1/2 onion, chopped
- 1 small carrot, chopped
- 1 celery stalk, chopped
- 1 small potato, chopped
- 2 Tablespoons oil
- 2 bay leaves
- 1-1/2 to 2 teaspoons salt
- 2 teaspoons vinegar (I use lemon juice)
Instructions
- Mix all ingredients, except vinegar (lemon), in a soup pot and cook until the lentils are very soft--about 1 hour.
- Add vinegar (lemon) at the end and serve.
- Makes about 8 cups.
Notes
- I've seen recipes that called for 2t cumin. Might be an interesting add.
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