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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil over low heat In a Dutch oven or heavy stock pot. Add the onions and red pepper, and cook until the onions are translucent and just beginning to brown on the edges. Add the lentils, Greek seasoning, thyme and tomato paste. Then, add 8 cups of the stock, reserving one cup. | 2. Increase the heat to high, and bring the soup to a boil. Reduce the heat, cover the pot, and simmer, stirring every 15 minutes, for 1 hour. | 3. If the lentils are not quite soft and too much liquid has been absorbed to allow them to finish cooking, add the remaining 1 cup of chicken stock (or water). Also, at this time stir in the lemon zest, lemon juice, chard, and feta. Taste, and season with kosher salt and fresh black pepper. | 4. Cover the pot and simmer for another 15 minutes, or until the lentils are soft but not completely mushy and the chard is tender. | 5. Serve hot, with additional crumbled feta on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		diced	64.0	14.944	1.76	0.16
red bell pepper	2		diced	-	-	-	-
brown lentil	1 1/2	cups		-	-	-	-
greek seasoning	1	tablespoon		-	-	-	-
thyme leaf	1	teaspoon	dried	-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
chicken broth	8 -9	cups	low sodium	0.0	0.0	0.0	0.0
lemon juice zest	1		juice	-	-	-	-
swiss chard	1		sliced	-	-	-	-
feta cheese	6	ounces	crumbled	449.064	6.9571	24.1712	36.1973
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.