One of our staff at the Good Cooking Store recently got married. Her new husband is a vegetarian, so she has been searching for great recipes that are filling, full of protein, and easy to make. She came across this recipe recently and told us all excitedly. This soup met all her expectations.
Even if you aren’t a vegetarian, we bet the spices and textures in this soup will draw you in.
Greek Lentil Soup
Fix-It and Forget-It Lightly, Revised and Updated, page 158
Makes 8 servings
Prep. Tim: 15-20 minutes
Cooking Time: 6 ½ -8 ½ hours
Ideal slow-cooker size: 3 ½ qt
1 ½ cups dried lentils
1 ½ qts. water
1 medium-sized onion, chopped
1 carrot, peeled and grated
1 rib celery, chopped
3 Tbsp. olive oil
1 bay leaf
2 cloves garlic, minced
1 tsp. salt
½ tsp. dried oregano
1 cube low-sodium vegetable bouillon
½ cup tomato sauce
3 Tbsp. red wine vinegar
1. Place lentils and water in slow cooker.
2. In large skillet, sauté onion, carrot, and celery in oil until limp and glazed. Add to slow cooker.
3. Add bay leaf, garlic, salt, oregano, and bouillon cube to cooker.
4. Cover. Cook on low 6-8 hours.
5. Add tomato sauce and vinegar. Stir well.
6. Cover. Cook on high 30 minutes to blend flavors. Remove bay leaf before serving.
Variations: If you prefer a little more zing, you may want to increase the dried oregano to 1 tsp. and add ½-1 tsp. ground cumin in Step 3.
Per serving: 180 calories, 6 g total fat (1 g saturated, 0g trans), 0mg cholesterol, 25 g total carbohydrate (9 g fiber, 4 g sugar), 10 g protein