Health JULY 2010
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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