Greek Lentil Soup with Toasted Pita |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lentils are a great source of Resistant Starch and fiber. Double or triple this recipe, and freeze leftovers in individual containers. Ingredients:
1 tablespoon olive oil |
2 celery stalks, chopped |
2 carrots, peeled and chopped |
1 onion, chopped |
2 garlic cloves, minced |
2 teaspoons dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
8 cups water |
1 cup dry lentils |
2 tablespoons fresh lemon juice (about 1 lemon) |
4 whole-grain pitas, each cut into 4 triangles and toasted |
Directions:
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 8 cups water and lentils. Simmer, partially covered, 15 minutes.
3. With a hand blender or potato masher, puree soup until semismooth and thick.
4. Drizzle with lemon juice; serve with toasted pita.
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