Greek Lentil Soup
Lentils combine with Greek herbs (oregano and mint) for a
delicious soup the whole family will enjoy. Serve with pita or flat bread.
Calorie: 236, Proteins: 17 g, Total Fat: 3 g, Fiber: 17.20 g, Sugar 8 g.
Preparation
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.