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Anthos Lentil Soup

Yield 6 cups (serving size: 1 cup)
Acidic flavor is pronounced in many Greek foods. This recipe calls for sherry vinegar to deglaze the pan, which intensifies the tart taste.


  • 2 tablespoons olive oil
  • 1 1/2 cups cubed peeled baking potato (about 8 ounces)
  • 1 cup finely chopped carrot (about 2 medium)
  • 1 cup finely chopped celery
  • 3/4 cup finely chopped parsnip
  • 1/3 cup finely chopped shallots
  • 3 tablespoons sherry vinegar
  • 6 cups fat-free, less-sodium chicken broth
  • 3/4 cup brown lentils
  • 2 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 203
  • caloriesfromfat 23 %
  • fat 5.2 g
  • satfat 0.8 g
  • monofat 3.5 g
  • polyfat 0.7 g
  • protein 10 g
  • carbohydrate 29.6 g
  • fiber 10.7 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 501 mg
  • calcium 55 mg

How to Make It

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add potato, carrot, celery, parsnip, and shallots to pan; sauté for 7 minutes or until tender. Add sherry vinegar to pan, scraping pan to loosen browned bits. Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or until lentils are tender. Discard bay leaves.

  2. Transfer half of lentil mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Return lentil mixture to pan; stir in pepper and salt.