Greek Lentil Soup
Greek Lentil Soup or Fakes Soupa, is a staple in Greek kitchens. It is traditionally finished with a splash of vinegar.
1 medium onion, minced
2 large carrots, chopped
1 tablespoon minced garlic
1 cup dry lentils
4 cups no-salt added or low sodium vegetable broth
1/4 teapoon dried oregano
pinch crushed rosemary
2 bay leaves
1 tablespoon tomato paste (see note)
1 1/2 cups diced tomatoes
2 cups baby spinach or baby kale
Heat 2-3 tablespoons water in a large pot and water saute onions and carrots until just tender. Add garlic and saute for 1 more minute, adding additional water as needed to prevent burning.
Add lentils, broth, oregano, rosemary and bay leaves. Bring to a boil, reduce heat to medium-low, cover and simmer for 10 minutes.
Stir in tomato paste and tomatoes. Cover and simmer until the lentils have softened, 30 to 40 minutes. Add water if needed to adjust consistency.
Add spinach and heat until wilted. Serve with a drizzle of vinegar.
Note: To avoid risk of BPA exposure, look for tomato paste packaged in glass jars.
Calories 272; Protein 20 g; Carbohydrates 46 g; Total Fat 2.5 g; Saturated Fat 0.6 g; Cholesterol 0 mg; Sodium 122 mg; Fiber 18 g; Beta-Carotene 6425 ug; Vitamin C 58 mg; Calcium 118 mg; Iron 5.5 mg; Folate 263 ug; Magnesium 90 mg; Zinc 3 mg; Selenium 5 ug