Greek Lentil Soup with Toasted Pita

Greek Lentil Soup with Toasted Pita
Photo by Jim Bathie

Ingredients

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

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...

View full recipe at My Recipes

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