Greek Lentil Soup

Lentils are great in general because they are creamy, filling, and high in protein. Our Greek Lentil Soup is a tasty and healthy way to incorporate lentils into your diet! In addition to lentils, we’ve added vegetables, herbs, and Greek-inspired spices to flavor it. As an added bonus, it’s prepared in less than an hour, so it’s perfect for a busy weeknight meal.



Serve with a toasted whole wheat pita, a sprinkle of feta cheese, and a dollop of Greek yogurt. It’s a perfect and complete meat-free dinner that won’t leave you wanting for protein!

Yields: 4 servings | Serving Size: 1 1/2 cups | Calories: 276 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 688mg | Carbohydrates: 47g | Fiber: 9g | Sugar: 5g | Protein: 15g | SmartPoints: 8



Ingredients

1 cup dry lentils
1 tablespoon olive oil
1/2 cup celery, diced small
1 cup yellow onion, diced small
4 cloves garlic, minced
1 cup carrot, diced small
4 cups low-sodium vegetable broth
1 teaspoon ground rosemary
3 teaspoons dried oregano
2 bay leaves
1 teaspoon Kosher salt
1 teaspoon ground black pepper
2 to 4 tablespoons no-sugar added tomato paste
1 whole wheat pita
1 tablespoon red wine vinegar
4 lemon wedges

Directions

Bring a medium sauce pot of water to a boil. Rinse lentils in cool water and add to boiling water. Cook for about 5 minutes, or until lentils are about half done. Drain and reserve.

In a large sauce pot heat olive oil on medium high heat. Once oil is hot, add celery, onion, garlic, and carrot. Cook until fragrant and onions are translucent. Add the broth, cooked lentils, rosemary, oregano, and bay leaves and bring to a boil. Reduce to a simmer and continue cooking for 15 to 20 minutes until vegetables and lentils are tender. While soup is simmering, remove bay leaves and add 2 tablespoons of tomato paste. Stir until combined to thicken the soup. If soup needs additional thickening, add additional tomato paste 1 tablespoon at a time. Continue to simmer for 5 more minutes.

Heat a medium skillet on medium high heat. Lightly toast the pita on each side. Remove from skillet and cool. Cut into 8 wedges.

Ladle soup into serving bowls and drizzle the red wine vinegar over each serving. Serve with two toasted pita triangles and lemon wedge on the side. Squeeze lemon juice over soup as much as desired.

OPTIONAL: Serve with a dollop of plain Greek yogurt or sprinkle low fat feta cheese on top.