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Lentil Soup

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Ingredients
  Lentils 1 Pound
  Water 2 1⁄2 Quart
  Onions 2 Medium, chopped
  Celery stalks 2 , chopped
  Carrot 1 , chopped
  Parsley sprigs 6 , chopped
  Garlic 1 Clove (5 gm), chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Tomato paste 1 Tablespoon
  Bay leaf 1
  Salt To Taste
  Vinegar/Wine, / tarragon 2 Tablespoon
  Flour 1 1⁄2 Tablespoon
  Wine vinegar 3 Tablespoon
Directions

Soak lentils in water overnight.
Next day, saute vegetables and garlic in olive oil and add to lentils along with tomato paste, parsley, and bay leaf.
Bring to a boil and simmer until lentils are tender.
In last 15 minutes of cooking add salt.
Stir in vinegar before serving.
If desired, mix flour and wine vinegar to a paste and add to soup to thicken.

Recipe Summary

Cuisine: 
Greek
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup

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4.15588
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2880 Calories from Fat 1008

% Daily Value*

Total Fat 114 g175.3%

Saturated Fat 15.9 g79.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 563.9 mg23.5%

Total Carbohydrates 343 g114.2%

Dietary Fiber 150.2 g600.6%

Sugars 33 g

Protein 126 g252.5%

Vitamin A 232.4% Vitamin C 119.1%

Calcium 44.3% Iron 214.8%

*Based on a 2000 Calorie diet

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Lentil Soup Recipe