Greek Lentil Soup with Toasted Pita

Jim Bathie
Lentils are a great source of Resistant Starch and fiber. Double or triple this recipe, and freeze leftovers in individual containers.

Resistant Starch: 1.9g

Yield:

4 servings (serving size: 2 cups soup and 1 pita)

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes
Total: 30 Minutes

Nutritional Information

Calories 370
Fat 6 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 1.5 g
Protein 19 g
Carbohydrate 65 g
Fiber 21 g
Cholesterol 0.0 mg
Sodium 680 mg

Ingredients

1 tablespoon olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 onion, chopped
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups water
1 cup dry lentils
2 tablespoons fresh lemon juice (about 1 lemon)
4 whole-grain pitas, each cut into 4 triangles and toasted

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes.

2. Add 8 cups water and lentils. Simmer, partially covered, 15 minutes.

3. With a hand blender or potato masher, puree soup until semismooth and thick.

4. Drizzle with lemon juice; serve with toasted pita.

Note:

The CarbLovers Diet

August 2010