Greek Lentil Soup with Toasted Pita

[BABY1]

Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Makes: 4 servings
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
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups water
• 1 cup dry lentils
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 4 whole-grain pitas, each cut into 4 triangles and toasted

Directions:

• Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt and pepper; cook 5 minutes.
• Add 8 cups water and lentils. Simmer, partially covered, 15 minutes.
• With a hand blender or potato masher, puree soup until semi-smooth and thick.
• Drizzle with lemon juice; serve with toasted pita.

Serving Size: 2 cups soup and 1 pita
Nutrition Facts: Calories 370; fat 6 g (sat 0.5 g, mono 2.5 g, poly 1.5 g); cholesterol 0 mg; protein 19 g; carbohydrate 65 g; sugars 6 g; fiber 21 g; resistant starch 1.9 g; sodium 680 mg