Greek Lentil Soup with Toasted Pita

Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 6g
  • Saturated fat: .5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 19g
  • Carbohydrate: 65g
  • Fiber: 21g
  • Cholesterol: 0mg
  • Sodium: 680mg
  • Resistant starch: 5.3g


  • 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. 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 the water and lentils. Simmer, partially covered, 15 minutes.
  3. 3. With a hand blender or potato masher, puree soup until semi-smooth and thick.
  4. 4. Drizzle with lemon juice; serve with toasted pita triangles.
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