Thursday, March 1, 2012
Greek Style Lentil Soup
Last night we hosted the first or our Lenten Bread and Soup nights. I served this Lentil Soup and it was a hit. Hope you enjoy it too! The recipe is for a crowd, though it is easily cut in 1/2 or even a 1/4.
6 cups lentils
enough water to cover by about 3 inches inch or so.
Bring to boil and simmer for about 10 min.
1 large onion chopped fine
2 large bell peppers chopped fine
6 ribs of celery chopped fine
2 16oz cans crushed tomatoes
1 1/2 TBS dried oregano
1/4 to 1/2 tsp crushed red pepper flakes
1 TBS dried thyme leaves
salt to taste
simmer for at least an hour up to 3 hours.
Add 1 lb orzo or ditallini pasta cooked.
Right before serving add 1/4 cup of lemon juice or serve with lemon wedges.