Greek Lentil Soup

5 from 2 votes

Soup is a staple in the colder months and this Greek Lentil Soup is a fantastic and comforting addition to the line-up.

Course: Dinner, Lunch, Soup

Cuisine: Universal

Keyword: dairy-free, Plant-Based, Vegetarian

Servings: people

Calories: 276kcal

Bring a medium saucepot of water to a boil. Rinse lentils in cool water and add to boiling water. Cook for about 5 minutes, or until lentils are about half done. Drain and reserve.
In a large saucepot heat olive oil on medium-high heat. Once the oil is hot, add celery, onion, garlic, and carrot. Cook until fragrant and onions are translucent. Add the broth, cooked lentils, rosemary, oregano, and bay leaves and bring to a boil. Reduce to a simmer and continue cooking for 15 to 20 minutes until vegetables and lentils are tender. While the soup is simmering, remove bay leaves and add 2 tablespoons of tomato paste. Stir until combined to thicken the soup. If soup needs additional thickening, add additional tomato paste 1 tablespoon at a time. Continue to simmer for 5 more minutes.
Heat a medium skillet on medium-high heat. Lightly toast the pita on each side. Remove from skillet and cool. Cut into 8 wedges.
Ladle soup into serving bowls and drizzle the red wine vinegar over each serving. Serve with two toasted pita triangles and lemon wedge on the side. Squeeze lemon juice over soup as much as desired.
OPTIONAL: Serve with a dollop of plain Greek yogurt or sprinkle low-fat feta cheese on top.

SmartPoints (Freestyle): 8