Greek · Lunch
Lentil Soup With Garlic
Fakes is a Greek brown lentil soup simmered with onion, carrot, celery and garlic in a tomato and vegetable stock broth. The lentils soften completely and thicken the soup. Finished with red wine vinegar, olive oil and fresh parsley, served with crusty bread and lemon.
$2
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
405Calories
17.3gProtein
16.4gFat
55.4gCarbs
11.2gSugar
18.1gFiber
721mgSodium
0mgChol
2.4gSat Fat
1171mgPotassium
103mgCalcium
6.8mgIron
0mcgVitamin B12
17mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
mediterranean
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse the lentils under cold water and pick out debris. Chop the onion, garlic, carrot and celery finely.
2
Heat 1 tablespoon olive oil in a small pot over medium heat. Sweat the onion, carrot and celery 5 minutes until softened and translucent.
3
Add garlic and tomato paste, stir over medium heat 1 minute until fragrant and darkened. Pour in vegetable stock, lentils and bay leaf.
4
Simmer over low heat 35 minutes uncovered until lentils are fully tender. Remove bay leaf. Stir in red wine vinegar, remaining olive oil, salt and pepper.
5
Plate
Ladle soup into a bowl, scatter parsley over top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz399g brown lentils
- 4 tbsp4 tbsp olive oil, divided
- 11 onion
- 4 cloves4 cloves garlic
- 11 carrot
- 11 celery stalk
- 3 tbsp3 tbsp tomato paste
- 2 cup480ml vegetable stock
- 22 bay leaf
- 2 tsp2 tsp red wine vinegar
- 2 tsp2 tsp fresh parsley
- a pinch of salt
- a pinch of black pepper
- 22 lemon wedge, to serve
