Greek Lentil Soup

Name: Greek Lentil Soup
Cook time: 45 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 1 onion, chopped; 5 carrots, chopped; 5 stalks celery, chopped; 5 cloves garlic, chopped; 4 cups water, or as needed; 1 teaspoon olive oil, or to taste; 2 bay leaves; salt and ground black pepper to taste; 1 (16 ounce) package dry lentils; 1 teaspoon vinegar, or to taste

Greek-style lentil soup, popular during fasting times.

INGRIDIENT

1 onion, chopped

5 carrots, chopped

5 stalks celery, chopped

5 cloves garlic, chopped

4 cups water, or as needed

1 teaspoon olive oil, or to taste

2 bay leaves

salt and ground black pepper to taste

1 (16 ounce) package dry lentils

1 teaspoon vinegar, or to taste

DIRECTION

Step: 1

Combine onion, carrots, celery, and garlic in a stockpot; add enough water to cover vegetables. Bring mixture to a boil; add oil, bay leaves, salt, and pepper. Reduce heat and simmer vegetables until slightly tender, about 15 minutes.

Step: 2

Stir lentils into soup; simmer until lentils are tender, 30 to 45 minutes. Stir in vinegar. Cool soup slightly before serving.

NUTRITION FACT

Per Serving: 237 calories; protein 15.4g; carbohydrates 41.3g; fat 1.4g; sodium 54.7mg.

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