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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First discard any unidentified objects from your lentils and then rinse. | 2. In a large pot on medium high heat, you will add the olive oil, your onions and carrots. Season with salt and pepper and sauté until onions turn translucent. | 3. Add the potato and tomatoes and sauté until the tomato releases some juices. | 4. Next add the bay leaves and lentils. Stir and coat lentils with the juices. Add some more salt. | 5. Next add the tomato sauce (if you want the soup to have some body), garlic slices, and water. Make sure to completely submerge your lentils in the water. | 6. Bring to a boil, and then reduce heat to medium. Let it simmer covered for an hour and a half to 2 hours. Stir and season occasionally. | 7. Also make sure to add more water if necessary as you are cooking, especially if the lentils thicken too soon. | 8. Eat to the thickness of your liking. | 9. A perfect condiment is a splash of vinegar and a drizzle of extra virgin olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1	lb		480.8085	100.4255	40.6419	2.4948
onion	1		chopped	64.0	14.944	1.76	0.16
idaho potato	1		chopped	-	-	-	-
carrot	2 -3		chopped	0.0	0.0	0.0	0.0
tomato	1 -2		chopped	0.0	0.0	0.0	0.0
garlic clove	6 -7		sliced	-	-	-	-
tomato sauce	1	can		-	-	-	-
bay leaf	2			-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
water				-	-	-	-

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