ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomato and Lentil Soup

Randy Mayor; Lydia DeGaris-Pursell
Yield 6 servings (serving size: about 1 cup soup and 2 tablespoons cheese)
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.

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

Nutrition 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

How to Make It

  1. 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.