Ingredients
| Name | Amount (Metric / US) |
|---|---|
| BROWN LENTILS | 453.59 g / 1 lb |
| CARROT | 340.19 g / 12 oz |
| WATER | 2.84 l / 3 qts |
| THYME | 1 tsp |
| LEMON JUICE | 61 ml / 0.25 cups |
| BASIL | 2 tsps |
| THYME | 2 tsps |
| OREGANO | 1 tsp |
| PEPPER | 0.50 tsps |
| SALT | 2 tsps |
| ONION | 1 medium |
| GARLIC | 3 cloves |
| OLIVE OIL | 1 Tbsp |
| CANNED TOMATOES | 793.79 g / 28 oz |
| TEASPOON | 1 tsp |
Lemony Greek Lentil Soup
Lemony Greek Lentil Soup is a Mediterranean main course. One serving contains 368 calories, 23g of protein, and 4g of fat. For 88 cents per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. 2 people were impressed by this recipe. A mixture of brown lentils, , pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Lemony Greek Lentil Soup, Lemony Lentil Soup, and Lemony Lentil Soup.
Instructions
Put the lentils, water, carrot and 1 teaspoon dried thyme into an 8-quart stockpot, cover and set over medium heat. After 15 minutes, lower the heat somewhat and gently bring the water to a simmer, which should take another half an hour or so. Once the lentils have reached the boiling point, turn off the burner and let them sit for 1 hour. After the hour, bring the soup back to a simmer and add the lemon juice, dry basil, fresh thyme, oregano, pepper and salt and simmer for 1 hour. Now, slowly saut the onion and garlic in the olive oil until the onion is tender. Coarsely chop the tomatoes (I do this with kitchen scissors right in the can), and add them and the onion mixture to the soup. Adjust the salt to taste. Bring everything back to the boiling point and simmer for another hour. After this point, you can turn your burner to its lowest setting, and this soup will happily sit steaming with its lid cocked for several hours until you are ready to enjoy it. Add more water if necessary. Serve with crusty bread and a soft cheese like St. Andre or Cambazola
White Wine, Alcoholic Drink, and Ingredient are great choices for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. The NV Duplin Wine Cellars Carolina Blend with a 5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.
