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Greek Lentil Soup with Toasted Pita

Jim Bathie
Prep time 10 mins
Cook time 20 mins
Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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