Tomato and Lentil Soup

Tomato and Lentil Soup Recipe
Randy Mayor; Lydia DeGaris-Pursell
Served during Lent and on other fasting days, this hearty Greek soup is the antidote to a cold March day. Add a slice of crusty bread and a few black olives to finish the meal. Use a food processor to chop the vegetables if you're short on time.

Yield:

6 servings (serving size: about 1 cup soup and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 276
Caloriesfromfat 27 %
Fat 8.2 g
Satfat 2.8 g
Monofat 4.1 g
Polyfat 0.8 g
Protein 16.7 g
Carbohydrate 36.4 g
Fiber 16.4 g
Cholesterol 13 mg
Iron 5 mg
Sodium 700 mg
Calcium 118 mg

Ingredients

2 tablespoons extravirgin olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 garlic cloves, minced
5 1/2 cups water
1 1/2 cups dried lentils
2 tablespoons chopped fresh dill, divided
2 bay leaves
1 dried red chile pepper
1 (8-ounce) can tomato sauce
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese

Preparation

Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.

Note:

Cinda Chavich,

March 2004
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