Greek lentil soup <t>

8 servings

Ingredients

Quantity Ingredient
2 larges Onions; chopped
2 tablespoons Olive oil
3 Cloves garlic; minced
½ teaspoon Turmeric
½ teaspoon Ground coriander
4 cups Chopped fresh tomatoes; or 2, (16-ounce) cans
1 pounds Lentils; or 2 cups red or brown, rinsed
8 cups Vegetable stock
½ pounds Green beans; ends trimmed cut into 1-inch pieces
2 tablespoons Chopped fresh oregano; or2 teaspoons dried
Salt and pepper
Light brown sugar; optional

Directions

SOURCE: Natural Land On-line Feb 1999 COMMENTS:

Faki Soupa (Lentil Soup): Typical of simple, one-pot Greek dishes, this can be made with cooked white beans, too. Tested by Pat and Bob 2/99. We added 2 teaspoons of brown sugar to off-set the salty-flatness of bouillon.

Hearty bean and tomato soup with the crunch of fresh green beans.

In a large heavy pot, saute onions in oil over medium heat until translucent, about 5 minutes. Stir in garlic, turmeric, and coriander, and cook for 30 seconds. Add tomatoes, lentils, and stock, and bring to boil.

Reduce heat and simmer, partially covered, until lentils are tender, about 40 minutes. Add green beans and oregano, and continue cooking until beans are tender, about ten minutes. Season to taste with salt and pepper. If the soup tastes salty and gritty, add a small amount of brown sugar. Simmer until mellow.

PER SERVING (1+¼ cup): 241 CAL (18% from fat), 10.7g PROT, 4.8g FAT, 38g CARB, 114mg SOD, 0mg CHOL, 6.3g FIBER.

Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 11, 1999, converted by MM_Buster v2.0l.

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