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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook until tender, about 10 minutes; drain. | 2. Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. | 3. Stir in tomato paste and season with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	8	ounces		201.7333	0.0	44.88	1.1333
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
onion	1		minced	64.0	14.944	1.76	0.16
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
water	1	quart		-	-	-	-
oregano	1	pinch		0.1656	0.0431	0.0056	0.0027
rosemary	1	pinch	crushed	0.0573	0.0091	0.0014	0.0026
bay leaf	2			-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
salt black pepper	to taste		ground	201.7333	0.0	44.88	1.1333
olive oil	1	teaspoon		477.36	0.0	0.0	54.0
red wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0

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