Healthy Greek Lentil Soup

GREEK WEEK: DAY 4

Thumbs up

Another day, another thumbs up from ‘The Greek’! 🙂 I HAVE made this one before but he said I did something different this time and it was the best one I have made – GOOD THING I WROTE EVERYTHING DOWN! Zero complaints from the other side of the table – just a request for more! Before we got married 6 years ago, we had dinner at my sister in laws house, who lives about 10 minutes away. She told us she was making lentil soup. Ok – so forgive me here, but the NAME just doesn’t sound like something I would even consider WANTING to try, let alone make a family staple recipe. BUT, I did not want to be rude and I know lentil soup is good for you, so I gave it a try. I LOVED IT. Trying new things is fun and can open your eyes to great things! It’s just a matter of saying ‘yes’, right?

A few fun facts about Lentils:
1. Have the 3rd highest level of protein of any legume
2. High in dietary fiber and protein (essential nutrients)
3. High in iron, folate, thiamin & phosphorus (micronutrients

I am having so much fun cooking Greek and putting my healthy spin on the recipes this week! I hope you are enjoying some of the silliness my husband and I share and also plan on putting some of these recipes to good use!
 

Angela DImitrelias

Healthy Greek Lentil Soup

This meatless soup is hearty and packed full of nutrition -- and it's SO EASY! This recipe makes a whole soup pot full and we always have leftovers that keep well and can be frozen. 🙂 I have never measured out the FULL soup pot, but there is more than enough to go around with this one!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 2 T Olive Oil
  • 2 celery stalks diced
  • 4 large carrots or 2 cups baby carrots sliced
  • l large yellow onion chopped
  • 4 cloves garlic
  • 1 T Oregano
  • 2 tsp Basil or Italian Seasoning
  • 2 cups dry lentils
  • 1 24oz can crushed tomatoes
  • 1 14oz can diced tomatoes, undrained
  • 1 32oz carton low sodium chicken or vegetable broth
  • 4 cups water
  • 2 cups spinach leaves or to taste - add more...add less...
  • 1-2 T lemon juice
  • Sea salt & Pepper to taste

Method
 

  1. Heat oil in large soup pot over medium heat. Add celery, carrots & onions and cook until onions are tender
  2. Stir in garlic, oregano & basil and cook 2 more minutes
  3. Pour in lentils, crushed & diced tomatoes, broth & water. Stir and bring to a boil.
  4. Reduce heat and simmer for at least 1 hour
  5. Salt & pepper, to taste
  6. Stir in spinach and lemon juice and let spinach leaves wilt before serving

Notes

21 DAY FIX CONTAINER COUNTS
Serving size:1 1/2 cups
2 yellows, 1 green

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