Healthy Greek Lentil Soup

GREEK WEEK: DAY 4

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Another day, another thumbs up from ‘The Greek’! 🙂 I HAVE made this one before but he said I did something different this time and it was the best one I have made – GOOD THING I WROTE EVERYTHING DOWN! Zero complaints from the other side of the table – just a request for more! Before we got married 6 years ago, we had dinner at my sister in laws house, who lives about 10 minutes away. She told us she was making lentil soup. Ok – so forgive me here, but the NAME just doesn’t sound like something I would even consider WANTING to try, let alone make a family staple recipe. BUT, I did not want to be rude and I know lentil soup is good for you, so I gave it a try. I LOVED IT. Trying new things is fun and can open your eyes to great things! It’s just a matter of saying ‘yes’, right?

A few fun facts about Lentils:
1. Have the 3rd highest level of protein of any legume
2. High in dietary fiber and protein (essential nutrients)
3. High in iron, folate, thiamin & phosphorus (micronutrients

I am having so much fun cooking Greek and putting my healthy spin on the recipes this week! I hope you are enjoying some of the silliness my husband and I share and also plan on putting some of these recipes to good use!
 

Healthy Greek Lentil Soup
Serves 10
This meatless soup is hearty and packed full of nutrition -- and it's SO EASY! This recipe makes a whole soup pot full and we always have leftovers that keep well and can be frozen. 🙂 I have never measured out the FULL soup pot, but there is more than enough to go around with this one!
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Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
  1. 2T Olive Oil
  2. 2 celery stalks, diced
  3. 4 large carrots or 2 cups baby carrots, sliced
  4. l large yellow onion, chopped
  5. 4 cloves garlic
  6. 1 T Oregano
  7. 2 tsp Basil or Italian Seasoning
  8. 2 cups dry lentils
  9. 1 (24oz) can crushed tomatoes
  10. 1 (14oz) can diced tomatoes, undrained
  11. 1 (32oz) carton low sodium chicken or vegetable broth
  12. 4 cups water
  13. 2 cups spinach leaves (or to taste - add more...add less...)
  14. 1-2 T lemon juice
  15. Sea salt & Pepper, to taste
Instructions
  1. Heat oil in large soup pot over medium heat. Add celery, carrots & onions and cook until onions are tender
  2. Stir in garlic, oregano & basil and cook 2 more minutes
  3. Pour in lentils, crushed & diced tomatoes, broth & water. Stir and bring to a boil.
  4. Reduce heat and simmer for at least 1 hour
  5. Salt & pepper, to taste
  6. Stir in spinach and lemon juice and let spinach leaves wilt before serving
Notes
  1. 21 DAY FIX CONTAINER COUNTS
  2. Serving size:1 1/2 cups
  3. 2 yellows, 1 green
Fit Mom Angela D - Team Beachbody Coach http://www.fitmomangelad.com/

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Showing 25 comments
  • Darci
    Reply

    How do you recommend freezing it? In a bowl, in a bag? Thanks!

    • Angela Dimitrelias
      Reply

      Hi Darci! I would recommend freezing in a gallon size freezer bag, remove as much air as you can and then double bag for an extra layer of protection against freezer burn! :).

      Enjoy!! Angela

      • Darci
        Reply

        It was goooooood! Great!! It will be a favorite through the cooler months ahead- and guilt free. Awesome. Thanks!!! 🙂

        • Angela Dimitrelias
          Reply

          I am SO happy you liked it! 🙂 And thank you for sharing it on your Facebook page! (I saw your email and I had to look you up!) Those Christmas PJs are TOO cute! 🙂

  • Katie
    Reply

    Are the herb amounts for fresh or dried? Thanks!

    • Angela Dimitrelias
      Reply

      Hi Katie – Dried herbs. 🙂 Thanks!

  • Kimberly
    Reply

    I want to freeze it in serving size containers. Have you frozen it individually before? Does it work?

    • Angela Dimitrelias
      Reply

      Hi Kimberly! I have not frozen it individually, but I don’t see why it wouldn’t work just fine! 🙂 Enjoy!

  • Katharina
    Reply

    Looks delicious – can’t wait to try it! How do you know which 21 Day Fix containers to use for one portion? Just curious 🙂

    • Angela Dimitrelias
      Reply

      Hi Katharina! I hope you enjoy it as much as we do! The soups get a little tricky. I divide out the amount of ingredients I use into the number of each kind of container they would fill. Then I divide them by the number of servings a recipe makes. 🙂

  • gina marino
    Reply

    do you know many calories are in a serving

    • Angela Dimitrelias
      Reply

      Hi! I actually don’t currently have the calorie calculations on my recipes because I count containers on the 21 Day Fix and Hammer and Chisel programs. Hopefully, I will be able to get them soon, but for now, I can provide you with the container counts I use!

  • Shanna
    Reply

    Do you think you could make this in the crock-pot?

    • Angela Dimitrelias
      Reply

      Yes – I think this would work well in the slow cooker. 🙂

  • Anne
    Reply

    Made this for dinner last night and surely a keeper. My problem is getting lentils tender. I am a very experienced cook but continue to have issues with lentils, no matter the variety. Last night I used green – 2 weeks ago I used orange. I simmered this soup Sunday afternoon for 2 1/2 hours. Came home from work last night and simmered again for 2 hours. The lentils are still tough, chewy and my husband is not fond of the texture. Is this just the nature of lentils? I don’t mind, but I think he wants the texture of peas or beans. Thanks for a great soup though – I also added green beans, for one more veggie!

    • Angela Dimitrelias
      Reply

      Hi Anne! I have only used one kind of Lentil and they are usually pretty tender after cooking as directed on the recipe, they are dark brown lentils – they are simmering away for quite awhile usually, so I am sure we are doing the same thing. Here is an article I found helpful – http://www.thekitchn.com/how-to-cook-lentils-on-the-stove-116321. I hope this helps and YAY for more veggies!

  • Suzanne
    Reply

    If you are doing Vegan/vegetarian counts would you count it one red one yellow and one green? Vs. 2y1g?

    • Angela Dimitrelias
      Reply

      Hi Suzanne! I believe you are correct though I am not too familiar with the vegetarian Fix.

  • Sherry
    Reply

    Thank you for these recipes. I want to make the soup a day early. Should I wait until I serve the following day to add spinach and lemon juice? Thanks

    • Angela Dimitrelias
      Reply

      I would just add everything in the day you cook it. 🙂 Enjoy!

  • Lesi
    Reply

    About how many servings would you say this recipe makes?

    • Angela Dimitrelias
      Reply

      probably 8

  • Stephanie
    Reply

    How long would you cook this in your crockpot?

    • Angela Dimitrelias
      Reply

      You would just want to make sure the beans are soft – the longer the better – maybe 3-4 hours on high? I have not done it in a crock pot so I am not 100% sure!

  • Mara
    Reply

    This soup is super good! Is the garlic supposed to be whole or sliced, chopped, minced, etc?

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