Lentil soup is comfort food, and with a little lift from lemon, it becomes downright delicious. Adding oregano gives it a Greek flavor profile, and this soup would be great with flatbreads or a crumble of feta. Serve a small plate of hummus with carrot sticks, cucumber slices and wedges of pita bread on the side of this lentil soup. Servings 4. Total time 6 hours, 10 minutes; 10 minutes active.
1 cup lentils
1/2 large lemon, seeds removed
2 large carrots, chopped
4 cups fresh spinach, chopped
1/2 cup fresh parsley, chopped
4 cups water
1 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
- Place the lentils, water, lemon half, carrots, oregano, salt and pepper in the slow cooker. Cover and set on low. Cook for 6 hours.
- At 6 hours, take off the lid and stir in the spinach and parsley. Stir for 1 minute to wilt, adjust seasonings and serve.
210 calories, 1.5 g. fat, 0 mg. cholesterol, 520 mg. sodium, 37 g. carbohydrate, 8 g. fiber, 15 g. protein
Reprinted by permission from welcometothetable.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop