Lentil Soup

This Greek Lentil Soup is a hearty and nutritious breakfast option, perfect for starting your day with warmth and flavor. Packed with protein and fiber, it's a comforting dish that embodies the essence of Mediterranean cuisine.

Ingredients

• Green lentils - 100 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Tomato paste - 1 tablespoon
• Vegetable broth - 600 ml
• Bay leaf - 1
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Rinse the green lentils under cold water and set aside.
2. Heat the olive oil in a pot over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.
3. Add the minced garlic and sauté for an additional minute until fragrant.
4. Stir in the tomato paste, bay leaf, and dried oregano, and cook for another 2 minutes.
5. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the lentils are tender.
6. Season with salt and black pepper to taste. Remove the bay leaf.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 290
• Protein: 14 g
• Carbs: 43 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.6 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Contains antioxidants and anti-inflammatory properties from olive oil and vegetables.

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