Greek Lentil Soup

Lentils increase steady, slow-burning energy due their fibre content and complex carbohydrates. They are also a great source of iron, very important to the health of our red blood cells.

This is a great baby and toddler food as well and one of my 18 month old’s favourite dishes!

INGREDIENTS

1 onion

1 clove garlic

1 cup lentils (pre-soaked for 6 hours*)

2 carrots (diced)

2 celery stalks (diced)

1 zucchini (diced)

1 potato (diced)

6 cups water or vegetable stock*

400G Passata or tin of crushed tomatoes

1/4 cup olive oil

 

*pre soaking lentils makes them easier to digest.

*I’ve also used chicken or beef stock before.

 

METHOD

Saute onion and garlic until brown

Saute all other ingredients for a couple of minutes

Add water and bring to the boil

Reduce heat and let simmer for 1/2 hour or until lentils are soft

After 1/2 hour add tomatoes, olive oil, salt and pepper and simmer for another 15 or so minutes

You can garnish each individual bowl with red wine vinegar or apple cider vinegar to taste

 

Enjoy!

 

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