Mediterranean Lentil Soup | University of Maryland Extension

Name: Mediterranean Lentil Soup | University of Maryland Extension
Ingredients: 1 Tablespoon olive oil; 2 celery stalks, chopped; 2 carrots, peeled and chopped; 1 onion, chopped; 2 garlic cloves, minced; 2 teaspoons dried oregano or 1-2 tablespoons chopped fresh oregano; ¼ teaspoon salt, or to taste; ½ teaspoon pepper, or to taste; 8 cups water; 1 cup dry lentils; 2 Tablespoons fresh lemon juice (about 1 lemon); 4 whole-grain pitas, bread or tortillas; cut into 4 triangles and toasted (optional)

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1 Tablespoon olive oil 2 celery stalks, chopped 2 carrots, peeled and chopped 1 onion, chopped 2 garlic cloves, minced 2 teaspoons dried oregano or 1-2

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Ingredients

1 Tablespoon olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 onion, chopped
2 garlic cloves, minced
2 teaspoons dried oregano or 1-2 tablespoons chopped fresh oregano
¼ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
8 cups water
1 cup dry lentils
2 Tablespoons fresh lemon juice (about 1 lemon)
4 whole-grain pitas, bread or tortillas; cut into 4 triangles and toasted (optional)