Greek · Lunch
Lentil Soup Bowl (Low-Calorie)
A brothy Greek lentil soup built on brown lentils simmered with carrot, celery, onion and tomato, finished with red wine vinegar and olive oil. Lightened by trimming oil and adding no bread or cheese, it stays hearty from lentils, bay leaf and oregano while served with a lemon wedge.
$2
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
275Calories
22gProtein
3.8gFat
45gCarbs
7.1gSugar
15.3gFiber
702mgSodium
0mgChol
0.6gSat Fat
1240mgPotassium
105mgCalcium
8.6mgIron
0mcgVitamin B12
18mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Dice the onion, carrot, and celery. Mince the garlic. Rinse the lentils in a sieve under cold water until the water runs clear.
2
Sweat
Warm the olive oil in a small saucepan over medium heat, add the onion, carrot, celery, and cook 5 minutes, stirring occasionally, until soft and translucent.
3
Simmer
Add the garlic, bay leaf, oregano, rinsed lentils, canned tomatoes, and vegetable stock. Bring to a boil over high heat, then reduce to low and simmer 25 to 30 minutes until lentils are tender and thickened.
4
Plate
Remove the bay leaf, stir in the red wine vinegar, season with salt and pepper, ladle into a bowl, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g brown lentils
- 22 onion
- 22 carrot
- 22 celery stalk
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 cup480ml vegetable stock
- 22 bay leaf
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp red wine vinegar
- salt and black pepper to taste
- 22 lemon wedge, to serve
