Greek Lentil Soup

Lentils simmered in water with vegetable oil, minced garlic, chopped onion, chopped celery, chopped carrot, rosemary sprig, and tomatoes. Soup is seasoned with salt and fresh ground pepper before being served.

Ingredients -

3 cups Dried Lentils
12 to 15 cups Hot Water
1 cup Vegetable Oil
4 to 5 Garlic Cloves, minced
1 White or Yellow Onion, chopped
2 Celery Stalks, chopped
2 medium Carrots, peeled and chopped
1 sprig Rosemary
1-1/2 pounds Tomatoes, peeled and strained or 1 (30 ounce) can tomatoes
Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Soak the lentils overnight in cold water.

2. Rinse and place in a large pot with plenty of water. Bring to a boil.

3. Drain off this water and replace it with the 12 to 15 cups hot water.

4. Stir in the vegetable oil, minced garlic, chopped onion, chopped celery, chopped carrot and rosemary sprig.

5. Simmer for 45 minutes, then add the tomatoes and cook for about 20 minutes longer (until the lentils are soft).

6. Season the soup with salt and fresh ground black pepper.

7. Serve hot.

Lentil Soup Tip

The Legume Family

The legume family includes both lentils and beans. Legumes are seeds that grow within pods.

Lentil Soup Tip

Dried Lentils

Lentils are low in calories, low in fat and cholesterol free. They are high in fiber, high in vegetable protein and complex carbohydrates. They are inexpensive and when stored properly can last up to a year before using.

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