Warm up with the cooler weather to this Heart Healthy Greek Lentil Soup!
Course Main Course
Cuisine American
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 558kcal
Author Stacey aka the Soccer Mom
Ingredients
2cupsred lentils
10fingerling potatoeshalved
4carrotssliced
2Leekssliced thin (just the white part)
1can diced tomatoes
8cupsvegetable broth
2TBred wine vinegar
1TBonion powder
1TBgarlic powder
4sprigs fresh thyme
2bay leaves
salt & pepper to taste
Instructions
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).