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Add a photoServings: 8
Ingredients
- 1 c. Lentils
- 1 med Onion, minced
- 2 x Garlic cloves, up to 3 minced
- 1 x Celery stalk, minced
- 3 x Plum tomatoes, fresh, and
- 5 x -Italian type plum tomatoes
- 1 x Bay leaf
- 4 x Parsley sprigs Mint, fresh, basil or possibly other favorite herb
- 1/4 c. Extra virgin olive oil
- 1 pch -Salt
- 1 pch -Pepper
- 3 Tbsp. Vinegar Oregano, dry, for garnish
Directions
- "This recipe also appeared in my cookbook, The Food of Greece".
- Wash lentils in a soup pot. Cover with 8 c. of cool water, and bring to a boil. Cover the pot, turn off the heat, and let stand for an hour. Bring to a boil, and stir in the onion, garlic and celery.
- Cover and simmer for 30 min. Add in the tomatoes. bay leaf, parsley, your favorite herb and half the oil. Simmer for 30 min, stirring occasionally. Add in sufficient water to make 8 c.. Remove the bay leaf.
- Season the soup, and add in the remaining oil. Taste, and adjust the seasonings. Serve warm with the vinegar and garnished with oregano, rubbed between your palms.
- SERVES:8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 8 servings | |
| Calories 157 | |
| Calories from Fat 63 | 40% |
| Total Fat 7.12g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 317mg | 9% |
| Total Carbs 17.16g | 5% |
| Dietary Fiber 8.0g | 27% |
| Sugars 1.66g | 1% |
| Protein 6.64g | 11% |
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