"Fakes" - Greek Lentil Soup
Lentil soup is a quintessential recipe in a Greek household. It's simple to make and chockfull of nutrients. Lentils are a great source of iron, the most common mineral deficiency in the world. Lentils are also a great source of vegetarian protein and their high fiber content makes them super filling.
Ingredients
- 2 cups TruRoots Organic Sprouted Green Lentils, rinse well in a strainer
- 1/4 cup Cold-Pressed Extra Virgin Olive Oil
- 1 container Organic Chicken Stock
- 1 zucchini, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cloves Garlic, chopped
- 1/2 cup white onion, diced
- 2 tbsp tomato paste, *
- 6 Bay Leaves, fresh or dried
- 1/2 tsp black pepper
- 1 tsp sea salt, ground with the palms of your hand or mortar & pestle
- 1 cup water, depending on thickness desired
Instructions
- Cook sprouted lentils per instructions, about 15-20 minutes in boiling water. Do not overcook as they will continue to cook once added later in the broth!
- Meanwhile, heat 1 tbsp olive oil in a large cooking pot. Sauté garlic and onion until translucent.
- Add carrots, zucchini, tomato, celery, and half the container of stock on high heat. Mix often, softening the vegetables until cooked (about 15 minutes).
- Drain lentils and add to main cooking pot. Add the rest of the chicken stock, generous amount of salt, pepper and 4-6 bay leaves. Stir well and leave on medium-high heat to bring to a boil.
- Once boiling, add tomato paste and stir well.
- If the soup is too thick add one cup of water and stir well.
- Reduce to simmer for 40-60 minutes. Enjoy with a slice of toasted Ezekiel bread and 1 tsp of red wine vinegar added to the soup for the traditional Greek style taste!
Notes
*Optional - if you have a beefsteak tomato, you can blend with garlic in a food processor or blender and substitute for tomato paste
Did you make this recipe?Comment below or tag @stephaniewellbeing on instagram and let us know!