Examine, sort and rinse the lentils well, put aside.
Saut for roughly five minutes the onions, carrots, garlic and celery in olive oil.
Add dice lentils, tomatoes, tomato paste, beef broth, water and bay leaf and bring to a boil. Once you have reached boiling point lower stove to minimum cover and simmer for 1 to 1 hours or until lentils are tender.
Salt and pepper to taste. At the end of the cooking period add the 2 tablespoons of vinegar. Serve the lentil soup hot with olives for en even more authentic Greek meal. Enjoy!
125 Calories per serving, 8 grams of Protein
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (348g)|
|Recipe Makes: 8|
|Calories from Fat: 29 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0.1mg||0 %|
|Sodium 706.9mg||24 %|
|Potassium 887.6mg||23 %|
|Total Carbohydrate 41.7g||12 %|
|Dietary Fiber 18.9g||76 %|
|Sugars, other 22.8g|
|Protein 17.7g||25 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 263
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