Warm up with the cooler weather to this Heart Healthy Greek Lentil Soup!
Course Main Course
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Stacey aka the Soccer Mom
2Leekssliced thin (just the white part)
1can diced tomatoes
2TBred wine vinegar
4sprigs fresh thyme
salt & pepper to taste
Add sliced carrots and leeks to a large Dutch oven (or soup pot) on medium-low heat with a tablespoon of cooking oil and cook until veggies begin to soften.
Add potatoes and tomatoes, stir a couple times to mix, then cook for an additional 2-3 minutes.
Add remaining ingredients and reduce heat to low. Cover and cook for 40 minutes until lentils have softened and about half of the liquid has been absorbed. (If you prefer a more stew-like texture, you can allow to cook for another 20 minutes).