Greek Lentil Soup with Toasted Pita

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. 1. Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes.
2. 2. Add 8 cups water and lentils. Simmer, partially covered, 15 minutes.
3. 3. With a hand blender or potato masher, puree soup until semismooth and thick.
4. 4. Drizzle with lemon juice; serve with toasted pita.