HealthNotes

Greek Lentil Soup

Ingredients

• 1 Tbs olive oil

• 6 cloves garlic, minced

• 1/2 cup celery, chopped

• 1 cup carrots, finely chopped

• 1 1/2 cups onion, chopped

• 8 cups water

• 3 cups beef broth, (canned or made with bouillion)

• 2 cups lentils, uncooked, rinsed and drained

• 14 1/2 oz tomatoes, stewed, chopped (one 14.5-ounce can)

• 1/2 tsp oregano

• 1/2 tsp dried mint leaves, (optional)

• 1/2 tsp salt

• 1/2 tsp black pepper, freshly ground

• 10 oz frozen spinach, chopped, thawed

Lentils combine with Greek herbs (oregano and mint) for a delicious soup the whole family will enjoy. Serve with pita or flat bread.

Directions

• In a large soup pot, heat olive oil and sauté garlic, celery, carrots and onions for about 5 minutes, until softened. Add water, broth and lentils. Bring to a boil over high heat.
• Reduce the heat to low, cover and simmer 45 minutes until lentils are tender, stirring occasionally.
• Add chopped tomatoes and juice along with the seasonings (oregano, mint, salt, and pepper). Add spinach and simmer uncovered for another 15–20 minutes.