Healthy Greek Lentil Soup (Fakes)

A filling, salt-free Greek lentil soup made with brown or green lentils, vegetables, tomato, herbs, red-wine vinegar and a controlled amount of extra-virgin olive oil. High in fibre and plant protein, with no butter, cream, added sugar or added salt.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the lentils thoroughly under cold running water and check for any stones or debris.

Step 2

Heat 5 g of the extra-virgin olive oil in a large pot over medium heat. Add the onion, carrots and celery with 2 tablespoons of water. Cook for 6–8 minutes, stirring regularly, until softened without browning heavily.

Step 3

Add the garlic, tomato paste, oregano and black pepper. Cook for about 1 minute, stirring continuously.

Step 4

Add the rinsed lentils, chopped tomatoes, bay leaves and 1.55 litres of water. Bring to a boil.

Step 5

Reduce to a gentle simmer, partially cover and cook for approximately 35–45 minutes, stirring occasionally, until the lentils are completely tender. Add a little boiling water during cooking if necessary to prevent the soup becoming too thick.

Step 6

Remove and discard the bay leaves. Stir in the remaining 10 g extra-virgin olive oil, the red-wine vinegar and the chopped parsley.

Step 7

For exact portion control, weigh the finished soup without the pot. Add enough boiling water to bring the total finished soup weight to exactly 2700 g. Stir extremely well so the lentils and liquid are evenly distributed.

Step 8

Divide into exactly 6 portions of 450 g each.