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
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|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 %|
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Calories per serving: 263
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