Greek Lentil Soup | Center for Science in the Public Interest

Greek Lentil Soup | Center for Science in the Public Interest

www.cspi.org

This Greek Lentil Soup variation on The Healthy Cook's Simple Lentil Soup is best when the soup is first made—still brothy and unpuréed.

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Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 2 Tbs. tomato paste
  • 2 bay leaves
  • ½ lb. (1¼ cups) black, green, brown, or red lentils, or yellow split peas, rinsed and picked over
  • 1 15 oz. can no-salt-added diced tomatoes
  • 1½ tsp. kosher salt
  • freshly ground black pepper, to taste

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