Greek Lentil Soupa

Yield: 4 servings

Preparation time: 30 minutes

Cook time: 30 minutes

Total time: 1 hour

Ingredients:

• 1 ¾ cups lentils, dry

• 3 tablespoons olive oil

• 1 cup carrot, chopped

• 1 cup celery, chopped

• 2 tablespoons garlic

• 2 tablespoons tomato paste

• 6 cups water

• 1 796 mL can diced tomatoes

• 2 tablespoons lemon juice

• ¼ cup fresh parsley, chopped OR 1 tablespoon dried parsley

• 1 tablespoon oregano

• 1 teaspoon rosemary

• 1 teaspoon black pepper

• ½ teaspoon sugar

• ½ teaspoon salt

Directions:

1. Heat oil in a pot over medium-high heat. Add carrot and celery. Cook until vegetables begin to brown.

2. Add garlic and tomato paste. Cook for 1 minute more, stirring constantly.

3. Add lentils, water, diced tomatoes, lemon juice, parsley, oregano, rosemary, pepper, sugar and salt. Bring to a boil. Reduce heat, cover and simmer until vegetables are soft.

Notes:

• Add more water as necessary to maintain soup consistency.

• Serve hot