Greek Lentil Soup recipe

Ingredients

  • 2 cups dry lentils, rinsed
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 tablespoon olive oil
  • 24 ounces beef stock or broth
  • 1 cup finely chopped carrot
  • 6 cloves garlic, minced
  • 1/2 cup chopped celery
  • 1 1/2 cups chopped onions
  • 1 (14 1/2 ounce) can diced tomatoes
  • 8 cups water
  • 1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 teaspoons chopped mint (optional)

Cooking Instructions

In a large stock pot, heat the oil and saute the garlic, onions, celery and carrot until the vegetables are tender.

Add the rinsed lentils, water and beef stock.

Bring the mixture to a boil, then reduce the heat to a simmer, cover and cook for about 45 minutes (or until the lentils are tender), stirring occasionally.

Add the tomatoes (with the juice in the can) and the chopped oregano, mint (if using), salt and pepper.

Stir in the spinach and simmer uncovered for about 15-20 more minutes.
  

25 Feb 2011     709 views     NON-Vegetarian       Soups > Vegetable

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