- 1 cup dry lentils, rinsed and drained
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, chopped, or to taste
- 1 cup sliced celery
- 1/2 cup sliced carrots
- 2 potatoes, peeled and cubed
- 1 (8 ounce) can crushed tomatoes
- 3/4 cup chopped fresh parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cinnamon
- salt and ground black pepper to taste
- Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
- Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
- Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.
03/27/2018
recipepes.com
Hearty Greek Lentil Soup, recipe
PT15M
PT1H
5
455 calories
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