Thursday, January 12, 2017

Greek Lentil Soup With Toasted Pita

Ingredients for 4 servings

½ teaspoon pepper
½ teaspoon salt
1 cup dry lentils
1 onion
1 tablespoon olive oil
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 tablespoons fresh lemon juice (about 1 lemon)
2 teaspoons dried oregano
4 whole-grain pitas, each cut into 4 triangles and toasted
8 cups water


Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes.

Add the water and lentils. Simmer, partially covered, 15 minutes.

With a hand blender or potato masher, puree soup until semi-smooth and thick.

Drizzle with lemon juice; serve with toasted pita triangles.

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