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Greek Lentil Soup

Yield
Servings
Prep time
1 hr
Courses
Entrée | Soups
Cuisine
Greek
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free
Source
Adapted from American Wholefoods Cuisine ©2006 by Nikki and David Goldbeck

Description

A delicious meal in a bowl.

Ingredients

2 Tolive oil
1 onion (large, chopped)
2 celery (stalks, chopped)
2 clvgarlic (minced)
2 clentils (dried, piced over and rinses)
8 cwater (or chicken or vegetable broth)
2 cdiced tomatoes (canned is fine)
1 toregano (dried)
1 bay leaf
2 tsalt
4 cspinach (or Swiss chard, sliced into ribbons)
2 cbrown rice (cooked, or cooked small pasta)
2 Tlemon juice (or white wine vinegar)

Instructions

Heat oil in large soup pot; add onions and celery and sauté until onion is translucent. Stir in garlic and cook a minute more. Stir in lentils, liquid, tomatoes, oregano and bay leaf. Bring to a boil; reduce heat and simmer, partially covered until the lentils are tender, 35-45 minutes. Add salt, spinach and rice or pasta and cook until all is tender. If the soup is too thick, add some additional broth. Just before serving, stir in lemon juice or vinegar.