Monday, February 10, 2014

Greek-Style Lentil Soup with Crispy Olives

This soup is one we had last winter that I had forgotten about until now.  I wanted to share it again so that my family could enjoy it again and you could too!  It is delicious, filling, and full of flavor.  My favorite combination in a soup.  We ate this topped with Greek Yogurt and crispy olives, but it is also great plain!

Greek-Style Lentil Soup with Crispy Olives
1 lb. bag dried lentils (I use the Great Value brand bag)
4 and 1/2 cups water
3 cloves garlic, minced
2 medium carrots, thinly cut
1 onion, chopped
2 celery stalks, chopped
1 tsp. dried thyme
1 tsp. pepper
1 tsp. oregano
1 tsp. dried rosemary
3/4 cup tomato puree
1 tsp. salt
1/8 tsp. cinnamon
1/4 cup chopped green olives
2 tsp. cornstarch
4 TB plain Greek yogurt

1.) Combine the lentils, water, garlic, carrots, onions, celery, thyme, pepper, oregano, and rosemary in a large soup pot  and bring to a boil over high heat.  Reduce the heat to low and and cover.  Simmer, stirring occasionally, for 30 minutes.  Stir in the tomato puree, salt, and cinnamon.  Simmer for an additional 20 minutes.

2.) While the soup cooks, preheat the oven to 400 degrees. Blot the olives with a paper towel to remove any excess water.  Place in a small bowl and sprinkle with the cornstarch.  Mix together to evenly coat the olives.  Bake on a baking sheet for 10 minutes, or until crisp.

3.) Top each bowl of soup with plain Greek yogurt and the roasted olives.


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