Greek Lentil Soup with Toasted Pita

 

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
Nutritional Information
Calories per serving:
370
Fat per serving:
6g
Saturated fat per serving:
.5g
Monounsaturated fat per serving:
2.5g
Polyunsaturated fat per serving:
1.5g
Protein per serving:
19g
Carbohydrate per serving:
65g
Fiber per serving:
21g
Cholesterol per serving:
0mg
Sodium per serving:
680mg
Resistant starch per serving:
5.3g
Ingredients

1 tablespoon olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 onion
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups water
1 cup dry lentils
2 tablespoons fresh lemon juice (about 1 lemon)
4 whole-grain pitas, each cut into 4 triangles and toasted

Preparation
Heat the oil in a large Dutch oven over medium heat. Then add the celery, carrot, onion, garlic, oregano, salt, and pepper and cook for 5 minutes. Mix in the water and lentils. Let it simmer, partially covered, for about 15 minutes. With a hand blender, puree the soup until it is semi-smooth and thick. Sprinkle with lemon juice and serve with toasted pita triangles.