(any kind, though brown or black are best for this soup)
(sliced into rounds)
(grated on the large holes of a box grater)
Tomato paste, canned
In a large pot, bring 8 cups water with, 1 tsp salt, to a boil. Stir in the lentils and simmer them until slightly hydrated, 10 to 15 minutes. Drain the lentils into a large colander and discard the cooking liquid.
In a large saucepan over medium heat, sauté the onion until golden and softened, 5 minutes. Stir in the lentils, garlic, carrots, grated tomato, tomato paste, bay leaf, rosemary, 1 tsp salt and pepper. Stir in 8 cups water, bring to a boil, and simmer until lentils are soft, 35 to 45 minutes.
Serve and enjoy!
Calories from fat88
Calories from saturated fat12.3
Total Fat9.8 g
Saturated Fat1.4 g
Trans Fat0.0 g
Polyunsaturated Fat1.3 g
Monounsaturated Fat6.7 g
Total Carbohydrate39 g
Dietary Fiber7.2 g
the Greek diet by Maria Loi & Sarah Toland