Gluten Free/ Greek Classics/ Main Course/ Soup/ Vegetarian

FAKES: LENTIL SOUP

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Ingredients

  • 1 pound dry lentils
  • 2 carrots, peeled and diced
  • 1 onion, diced
  • 6 garlic cloves, chopped
  • ¼ cup olive oil
  • 15 ounces canned, pureed tomatoes
  • Salt and freshly ground pepper to taste
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • Fresh chopped parsley for garnish
  • Optional: feta cheese and toasted bread

Instructions

1

Place the onions, garlic, carrots, and olive oil in a large pot. Cook for 15 minutes over medium heat until vegetables are tender.

2

Rinse the lentils with cool water until the water runs clear.

3

Add the rinsed lentils to the pot along with the salt, pepper, tomato puree, oregano, and 12 cups water.

4

Bring to a boil then reduce the heat to medium and cook for 35 minutes or until the lentils are tender.

5

Adjust seasoning to your preferred taste.

6

Add more water if needed.

7

Garnish with chopped parsley and serve with some feta cheese and warm hearty bread slices.

8

Once completely cool, this soup can be stored in the freezer for a month.

9

Enjoy!

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