Greek Lentil Soup

Name: Greek Lentil Soup
Prep time: 6 min
Cook time: 45 min
Total time: 51 min
Cuisine: European, Mediterranean, Greek
Ingredients: 2 tablespoons extra-virgin olive oil; 3 garlic cloves, minced; 1 large yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1 teaspoon fine sea salt; 1 teaspoon dried oregano; ½ teaspoon freshly ground black pepper; 1 cup dried green or brown lentils; 4 cups low-sodium chicken bone broth (page 260) or vegetable broth (page 261); 2 tablespoons tomato paste; 1 tablespoons red wine vinegar; 2 tablespoons fresh chopped fresh flat-leaf parsley, for serving

8 steps

Prep:6minCook:45min

A favorite light lunch, this lentil soup, known as fakes in Greece, is seasoned with oregano and includes a dollop of tomato paste. The lentils and vegetables become meltingly soft, making every bowl pure comfort food.

Updated at: Fri, 06 Sep 2024 19:29:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories185.9 kcal (9%)

Total Fat5.6 g (8%)

Carbs25.6 g (10%)

Sugars5.2 g (6%)

Protein10.7 g (21%)

Sodium445.3 mg (22%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsextra-virgin olive oil

1 teaspoonfine sea salt

1 teaspoondried oregano

½ teaspoonfreshly ground black pepper

1 cupdried green lentils

or brown

4 cupslow-sodium chicken bone broth

or vegetable broth

2 tablespoonstomato paste

1 tablespoonsred wine vinegar

2 tablespoonsfresh flat-leaf parsley

fresh chopped, for serving

Instructions

Step 1

Select the Sauté setting on the Instant Pot and heat 2 tablespoons of the oil. Add garlic, onion, carrots, celery, and salt and sauté until the onion has softened.

extra-virgin olive oil2 tablespoons

garlic cloves3

yellow onion1

carrots2

celery stalks2

Step 2

Add salt, oregano and pepper and sauté for 1 more minute.

fine sea salt1 teaspoon

dried oregano1 teaspoon

freshly ground black pepper½ teaspoon

Step 3

Add the lentils and broth and stir to com-bine. Add the tomato paste in a dollop on top. Do not stir it in.

dried green lentils1 cup

low-sodium chicken bone broth4 cups

tomato paste2 tablespoons

Step 4

Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 22 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

Step 5

When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam.

Step 6

Add 1 tbsp of red wine vinegar, and sprinkle with the parsley,