Greek Lentil Soup
Servings: 4
Ingredients
- 1/4 cup olive oil
- 5 large carrots diced
- 1 large onion diced
- 1 Tbsp minced garlic
- 2 cans lentils rinsed and drained
- 1 L vegetable broth
- 1 can tomato paste
- 1 tsp rosemary
- 1 tsp oregano
- 3 bay leaves
- Salt + pepper to taste
- Water to thin
- 1/4 cup balsamic vinegar
Instructions
- In a large soup pot, saute olive oil, carrots and onion until soft.
- Add garlic and saute until fragrant
- Add lentils, broth, tomato paste, rosemary, oregano and bay leaves
- Simmer for 30 minutes, adding water to thin if needed
- Optional: using a hand blender, partially puree soup to desired texture
- When serving, drizzle with 1 Tbsp balsamic vinegar & stir in
- Makes 4 large bowls or 8 small cups
- LOW FODMAP modifications below!