Greek Lentil Lemon Soup
Ingredients
- 11/2c green lentils
- 2c spinach, chopped
- 1t evoo
- 1c onion, diced
- option: 1c potato, cooked (chopped)
- 1c carrots, diced
- 2 celery stalks, diced small
- 3 garlic cloves, minced
- 1c tomatoes, diced
- 2tsp bay leaves
- 11/2tsp oregano
- 11/2tsp sea salt
- 1/2tsp black pepper
- 1t lemon juice
Preparation
In a 3+ qt soup pot on medium heat
Add EVOO & onions and sauté for 3 minutes
Add carrots, celery, and garlic and cook 2 more minutes
Add remaining ingredients (except lemon)
Simmer, covered for 25 minutes
Puree 30% in a blender
Just before serving, stir in the lemon juice