Lemony Greek Lentil Soup
Lemony Greek Lentil Soup might be just the main course you are searching for. This recipe serves 6 and costs 88 cents per serving. One portion of this dish contains around 23g of protein, 4g of fat, and a total of 368 calories. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Autumn. Only a few people really liked this Mediterranean dish. This recipe from Foodista requires salt, carrot, pepper, and garlic. 2 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a super spoonacular score of 95%. Try Lemony Greek Lentil Soup, Lemony Lentil Soup, and Lemony Lentil Soup for similar recipes.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 pound brown lentils
12 ounces scrubbed and chopped carrot
3 quarts cold water
1 teaspoon dried thyme
1/4 cup lemon juice
2 teaspoons dried basil
2 teaspoons fresh thyme
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
2 teaspoons salt
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon olive oil
28 ounces can whole tomatoes
teaspoon (if none available, add 1 more dried)
Equipment:
pot
kitchen scissors
Cooking instruction summary:
Put the lentils, water, carrot and 1 teaspoon dried thyme into an 8-quart stockpot, cover and set over medium heat. After 15 minutes, lower the heat somewhat and gently bring the water to a simmer, which should take another half an hour or so. Once the lentils have reached the boiling point, turn off the burner and let them sit for 1 hour. After the hour, bring the soup back to a simmer and add the lemon juice, dry basil, fresh thyme, oregano, pepper and salt and simmer for 1 hour. Now, slowly saut the onion and garlic in the olive oil until the onion is tender. Coarsely chop the tomatoes (I do this with kitchen scissors right in the can), and add them and the onion mixture to the soup. Adjust the salt to taste. Bring everything back to the boiling point and simmer for another hour. After this point, you can turn your burner to its lowest setting, and this soup will happily sit steaming with its lid cocked for several hours until you are ready to enjoy it. Add more water if necessary. Serve with crusty bread and a soft cheese like St. Andre or Cambazola
Step by step:
1. Put the lentils, water, carrot and 1 teaspoon dried thyme into an 8-quart stockpot, cover and set over medium heat.
2. After 15 minutes, lower the heat somewhat and gently bring the water to a simmer, which should take another half an hour or so.
3. Once the lentils have reached the boiling point, turn off the burner and let them sit for 1 hour.
4. After the hour, bring the soup back to a simmer and add the lemon juice, dry basil, fresh thyme, oregano, pepper and salt and simmer for 1 hour.
5. Now, slowly saut the onion and garlic in the olive oil until the onion is tender.
6. Coarsely chop the tomatoes (I do this with kitchen scissors right in the can), and add them and the onion mixture to the soup. Adjust the salt to taste.
7. Bring everything back to the boiling point and simmer for another hour. After this point, you can turn your burner to its lowest setting, and this soup will happily sit steaming with its lid cocked for several hours until you are ready to enjoy it.
8. Add more water if necessary.
9. Serve with crusty bread and a soft cheese like St. Andre or Cambazola
Nutrition Information:
covered percent of daily need
