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Debbie Matenopoulos
This recipe is from Debbie Matenopoulos’ first best-selling book "It’s All Greek to Me,"
which is available in stores and on Amazon.com.
Greek Lentil Soup
This Greek twist on lentil soup is fast, easy and oh so good. Lentils are a great source
of inexpensive protein, and they’re packed full of immune system–boosting vitamins.
Serves: 6 to 8
Ingredients
½ cup extra-virgin olive oil
1 medium onion, diced
2 stalks celery, diced
3 large carrots, peeled and diced
2 teaspoons sea salt
1 teaspoon freshly ground pepper
1 clove garlic, finely chopped
1 tablespoon tomato paste
1 pound brown lentils, picked over,
rinsed very well, and drained
8 cups water
2 bay leaves
1 small fresh hot red chili pepper (seeded if desired),
diced, or ¼ teaspoon crushed red pepper flakes (optional)
Red wine vinegar (optional, for serving)
DIRECTIONS
Heat the olive oil in a large stockpot or Dutch oven set over medium heat.
Add the onion, celery, carrots, salt and pepper, and sauté until the onion
is translucent but not browned, about 5-6 minutes, stirring frequently.
Stir in the garlic and cook 1 minute more. Stir in the tomato paste. Add the
lentils, water, bay leaves and chili pepper or pepper flakes (if using). Bring
to a boil over medium-high heat.
Reduce heat to low, cover and
simmer about 45 minutes, until
the lentils are tender. Taste and
adjust seasonings, if necessary.
Traditionally, 1 tablespoon of red
wine vinegar is added to each bowl
just before serving.
Recipe ©2014 Debbie Matenopoulos and Peter Capozzi
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