Greek Lentil Soup

Greek Lentil Soup is a hearty and nutritious breakfast dish, combining protein-packed lentils with aromatic herbs and spices for a flavorful start to your day. This comforting soup is rich in fiber and perfect for a warm Greek morning.

Ingredients

• Green lentils - 150 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Tomato paste - 1 tablespoon
• Vegetable broth - 750 milliliters
• Bay leaf - 1
• Thyme - 1 teaspoon, dried
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat and add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the tomato paste and cook for an additional 2 minutes, mixing well with the vegetables.
5. Add the rinsed lentils, vegetable broth, bay leaf, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the lentils are tender.
6. Remove the bay leaf and stir in the lemon juice and fresh parsley. Adjust seasoning if necessary.
7. Serve the soup warm, topped with crumbled feta cheese if desired.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 48 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.75 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in fiber, aiding digestion and promoting satiety.

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