Greek Lentil Soup with Toasted Pita

Ingredients

• 1 onion
• ½ teaspoon pepper
• 8 cups water
• 2 celery stalks, chopped
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 4 whole-grain pitas, each cut into 4 triangles and toasted
• 2 garlic cloves, minced
• + 5 more ingredients
• • ½ teaspoon salt
  • 2 teaspoons dried oregano
  • 1 cup dry lentils
  • 1 tablespoon olive oil
  • 2 carrots, peeled and chopped

1. Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes. 2. Add the water and lentils. Simmer, partially covered, 15 minutes. 3. With a hand blender or potato masher, puree soup until semi-smooth and thick. 4. Drizzle with l...

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