Lentil soup is a classic Eastern Mediterranean meal by itself or as an appetizer.
Canada is the world's largest grower of lentils. Lentil dishes are found around the world: South Asia, North Africa, the Middle East, and various South American countries, as well as Greece and Italy.
Lentils are a good dose of fiber to aid the digestive system; green lentils are rich in antioxidants, iron, and magnesium.
Σούπα με πράσινες φακές (Greek)
/soúpa me prásines fakés/
Zuppa di lenticchie verdi (Italian)
Serves 4-6
2 cup (450 g) green lentils
5 Tbs. (75 ml) olive oil
3 chopped organic onions
6 thinly sliced organic garlic cloves
2 diced organic carrots
1 diced organic red or yellow bell pepper
2 cubed organic potatoes
organic spinach
2 1/2 cups (600 ml) each: organic chicken or vegetable stock, and water
black pepper, turmeric, paprika, coriander, and cumin to taste
parsley
slices of organic lemons
(gluten-free) warm bread
1. Cover the lentils with cold water and bring to a boil for 10 minutes. Drain.
2. Heat the oil and sauté the onions, garlic, carrots, potatoes, and spices for 3 minutes.
3. Add the lentils, stock, and water.
4. Bring to a boil, reduce, cover, and simmer for 30-40 minutes.
5. Add the spinach and cook a few minutes.
6. Top each bowl of soup with parsley.
7. Serve with lemon slices and (gluten-free) bread.
