Greek Lentil Soup

Total Time Prep: 20 min. Cook: 5 hours

Yield 12 servings (3 quarts)

Test Kitchen Approved

Greek lentil soup is a sunny, bright bowl that's perfect for getting cozy on chilly days.

Ingredients

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
1 teaspoon dried oregano, divided
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped red onion, chopped parsley and lemon wedges

Directions

Place water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender.
Stir in spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low until spinach is wilted, about 1 hour longer. If desired, serve with red onion, parsley and lemon wedges.

Nutrition Facts

1 cup: 134 calories, 1g fat (0 saturated fat), 0 cholesterol, 420mg sodium, 24g carbohydrate (2g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. —Mary E. Smith, Columbia, Missouri

Recipe Creator