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Jim Bathie Photo by: Jim Bathie

Greek Lentil Soup with Toasted Pita

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

Health AUGUST 2010

  • Yield: 4 servings (serving size: 2 cups soup and 1 pita)
  • Cook time: 20 Minutes
  • Prep time: 10 Minutes
  • Total: 30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 19g
  • Carbohydrate: 65g
  • Fiber: 21g
  • Cholesterol: 0.0mg
  • Sodium: 680mg
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Greek Lentil Soup with Toasted Pita Recipe

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