Greek Lentil Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Lentils1⁄4 Cup (4 tbs)
 Cold water1 Quart
 Onion1 Cup (16 tbs), chopped
 Garlic1 Clove (5 gm), crushed
 Salt1 1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Vegetable oil2 Tablespoon
 Tomatoes1 Ounce, can
 Bay leaf1

Nutrition Facts

Serving size: Complete recipe

Calories 515 Calories from Fat 273

% Daily Value*

Total Fat 31 g47.5%

Saturated Fat 4.1 g20.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2483 mg103.5%

Total Carbohydrates 47 g15.8%

Dietary Fiber 18.1 g72.4%

Sugars 8.6 g

Protein 15 g29.7%

Vitamin A 6.4% Vitamin C 32.6%

Calcium 11.4% Iron 25.4%

*Based on a 2000 Calorie diet

Directions

1. Wash lentils; drain well.
2. Combine lentils with water, onion, garlic, salt, pepper, and oil in large saucepan. Bring to boil. Add tomatoes and bay leaf.
3. Lower heat; cover and simmer 45 minutes or until lentils are tender.
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