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Greek Lentil Soup

recipe ingredients
1 cup finely chopped onion
2 cloves garlic, minced
1/2 cup chopped celery
1 1/2 cups lentils
3 cans (14 1/2 oz each) vegetable broth
1 1/2 tsp. dried oregano
1 bay leaf
3/4 cup diced carrots
1 1/2 cups diced potatoes
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
2 Tbsp. snipped fresh dillweed
1/8 tsp. pepper

recipe directions
Spray a 3 quart saucepan with nonstick spray. Cook onion, garlic and celery over medium heat till tender. Add lentils, broth, oregano and bay leaf. Bring to boiling; reduce heat and simmer, covered, 20 minutes or till lentils are just tender. Add carrot and potato. Cover and simmer 10 minutes more or till tender. Remove bay leaf and discard. Add remaining ingredients.