There’s not a lot that goes better with a cold winter’s day than this authentic and rustic Greek lentil soup (fakes soupa). It is one of the most popular winter Greek dishes, and with good reason. It is high in nutritional value and simple to prepare with an exquisite taste. This traditional Greek dish is also an incredible way to promote healthier eating habits for you and your family!
Servings
4
Ready In:
60 mins
Calories:
281
Good For:
Dinner
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small red onion, chopped
- 1 medium yellow sweet pepper, chopped
- 2 cloves garlic, finely chopped
- 1 cup lentils
- 2 teaspoons dried oregano
- 1 teaspoons ground cinnamon
- 2 cups low-sodium vegetable broth, divided
- 1 medium zucchini squash, chopped
- 1 medium yellow squash, chopped
- 1 tablespoon unsweetened tomato (or nomato) paste
- 1⁄2 cup unsweetened pomegranate juice
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup reduced-fat crumbled feta cheese
Nutrition Facts
| Servings | 4 |
| Amount per Serving | |
| Calories | 281 |
| Total Fat | 6.0 g |
| – Saturated Fat | 2.0 g |
| Cholesterol | 7 mg |
| Sodium | 581 mg |
| Total Carbohydrate | 42.0 g |
| – Dietary Fiber | 18.0 g |
| – Total Sugars | 22.0 g |
| Protein | 18.0 g |
Step by Step Instructions
Step 1
In a small Dutch oven, heat oil over medium-high heat. Add onion and bell pepper, and sauté for 1 minute. Cover the pot tightly and cook over medium heat for 4 minutes. Add garlic and cook for 1 minute longer.
Step 2
Stir in lentils, oregano, and cinnamon, and cook until seasoning is fragrant (about 30 seconds).
Step 3
Add 2 cups of broth. Bring to a boil, reduce heat and cover. Simmer the lentils for 25 minutes.
Step 4
Add zucchini and yellow squash, tomato paste, pomegranate juice, remaining broth, sea salt and pepper. Simmer for 15 minutes, or until lentils are done to your taste.
Step 5
Let stew sit uncovered for 15 minutes. Serve warm or at room temperature, divided among
soup bowls, with 1 tablespoon of feta sprinkled over each serving.
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