Greek Lentil Soup with Toasted Pita

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 370
Fat 6 g
Satfat .5 g
Monofat 2.5 g
Polyfat 1.5 g
Protein 19 g
Carbohydrate 65 g
Fiber 21 g
Cholesterol 0 mg
Sodium 680 mg
5.3 g


1 tablespoon olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 onion
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


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 the water and lentils. Simmer, partially covered, 15 minutes.

3. With a hand blender or potato masher, puree soup until semi-smooth and thick.

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

The CarbLovers Diet,


July 2010
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