GREEK WEEK: DAY 4
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!
- 2T Olive Oil
- 2 celery stalks, diced
- 4 large carrots or 2 cups baby carrots, sliced
- l large yellow onion, chopped
- 4 cloves garlic
- 1 T Oregano
- 2 tsp Basil or Italian Seasoning
- 2 cups dry lentils
- 1 (24oz) can crushed tomatoes
- 1 (14oz) can diced tomatoes, undrained
- 1 (32oz) carton low sodium chicken or vegetable broth
- 4 cups water
- 2 cups spinach leaves (or to taste - add more...add less...)
- 1-2 T lemon juice
- Sea salt & Pepper, to taste
- Heat oil in large soup pot over medium heat. Add celery, carrots & onions and cook until onions are tender
- Stir in garlic, oregano & basil and cook 2 more minutes
- Pour in lentils, crushed & diced tomatoes, broth & water. Stir and bring to a boil.
- Reduce heat and simmer for at least 1 hour
- Salt & pepper, to taste
- Stir in spinach and lemon juice and let spinach leaves wilt before serving
- 21 DAY FIX CONTAINER COUNTS
- Serving size:1 1/2 cups
- 2 yellows, 1 green
How do you recommend freezing it? In a bowl, in a bag? Thanks!
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! :).
It was goooooood! Great!! It will be a favorite through the cooler months ahead- and guilt free. Awesome. Thanks!!! 🙂
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! 🙂
Are the herb amounts for fresh or dried? Thanks!
Hi Katie – Dried herbs. 🙂 Thanks!
I want to freeze it in serving size containers. Have you frozen it individually before? Does it work?
Hi Kimberly! I have not frozen it individually, but I don’t see why it wouldn’t work just fine! 🙂 Enjoy!
Looks delicious – can’t wait to try it! How do you know which 21 Day Fix containers to use for one portion? Just curious 🙂
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. 🙂
do you know many calories are in a serving
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!
Do you think you could make this in the crock-pot?
Yes – I think this would work well in the slow cooker. 🙂
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!
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!
If you are doing Vegan/vegetarian counts would you count it one red one yellow and one green? Vs. 2y1g?
Hi Suzanne! I believe you are correct though I am not too familiar with the vegetarian Fix.
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
I would just add everything in the day you cook it. 🙂 Enjoy!
About how many servings would you say this recipe makes?
How long would you cook this in your crockpot?
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!
This soup is super good! Is the garlic supposed to be whole or sliced, chopped, minced, etc?