Greek Style Lentil Soup Recipe

Soup & Stew Recipes - Foodreference.com

Home ][ Food Articles ][ Food Trivia & Facts ][ Cooking Tips ][ RECIPES ][ Today in Food History ][ Who's Who ][ Food Quotes ][ Videos ][ Food Trivia Quizzes ][ Crosswords ][ Food Poetry ][ Cookbooks ][ Food Posters ][ Free Magazines ][ Gardening ][ Gourmet Tours & Schools ][ Key West ][ Food Festivals & Shows

You are here > Home > RECIPES >

Soups & Stews > Vegetable Soups: Ce - Lentil > LENTIL SOUP RECIPES >>>>> > Greek Style Lentil Soup >

Search Locally

Browse by State

• All Local Guides
• Alabama
• Alaska
• Arizona
• Arkansas
• California
• Colorado
• Connecticut
• DC
• Delaware
• Florida
• Georgia
• Hawaii
• Idaho
• Illinois
• Indiana
• Iowa
• Kansas
• Kentucky
• Louisiana
• Maine
• Maryland
• Massachusetts
• Michigan
• Minnesota
• Mississippi
• Missouri
• Montana
• Nebraska
• Nevada
• New Hampshire
• New Jersey
• New Mexico
• New York
• North Carolina
• North Dakota
• Ohio
• Oklahoma
• Oregon
• Pennsylvania
• Rhode Island
• South Carolina
• South Dakota
• Tennessee
• Texas
• Utah
• Vermont
• Virginia
• Washington
• West Virginia
• Wisconsin
• Wyoming

GREEK STYLE LENTIL SOUP

Makes 6 servings (about 10 cups)

• 1 pound brown lentils, picked over and rinsed
• 9 cups water
• 6 cloves garlic, minced
• 3 large carrots, cut into ¼" pieces
• 2 large onions, chopped
• 1 teaspoon dried thyme, crushed
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried rosemary, crushed
• 1 1/2 cups tomato puree
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 3 tablespoons coarsely chopped fresh marjoram or oregano (optional)

In a large saucepan or Dutch oven, combine the lentils, water, garlic, carrots, onions, thyme, pepper, and rosemary.

Bring to a boil over high heat.

Reduce the heat to low, cover, and simmer, stirring occasionally, for 35 minutes, or until the lentils are tender.

Stir in the tomato puree, salt, and cinnamon and simmer for 20 minutes to blend the flavors.

Remove from the heat and stir in the oil, vinegar, and marjoram or oregano (if using).

Per serving: 351 calories, 23 g protein, 55 g carbohydrates, 5 g fat, 0 mg cholesterol, 434 mg sodium, 26 g dietary fiber
Diet Exchanges: l 1/2, vegetable, 2 bread
Carb Choices: 4

Reprinted from: Prevention's The Sugar Solution: Weight Gain? Memory Lapse? Mood Swings? Fatigue? Your Symptoms Are Real -- And Your Solution is Here by the Editors of Prevention magazine with Ann Fittante, MS, RD (September 2006;$24.95US/$33.95CAN; 1-57954-913-6) © 2006 Rodale, Inc. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.

RELATED RECIPES:

Roasted Garlic & Lentil Soup ][ Freshman Lentil Soup ][ Brown Rice And Lentil Stew ][ Florida Vegetable & Lentil Stew ][ Greek Style Lentil Soup ][ Hearty Lentil Soup ][ Hearty Lentil Soup II ][ Washington Lentil Soup ][ Lentil Stew, Cornbread Dumplings ][ Lentil and Swiss Chard Soup ][ Lentil & Tomato Soup ][ Lentil Tomato Soup II ][ Red Lentil Soup ][ Russian Red Lentil Soup

About Us & Contact ][ Chef James Bio ][ Bibliography ][ Recipe Categories ][ Food Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

Search FoodReference.com

RELATED PAGES
Recipe Category index Recipe Contests Cookbook Reviews	Kitchen Tips Kitchen Basics Nutrition Articles