Tomato and Lentil Soup

Served during Lent and on other fasting days, this hearty Greek soup is the antidote to a cold March day. Add a slice of crusty bread and a few black olives to finish the meal. Use a food processor to chop the vegetables if you're short on time.

Yield: 6 servings (serving size: about 1 cup soup and 2 tablespoons cheese)

Ingredients

• 2  tablespoons  extravirgin olive oil
• 1 1/2  cups  finely chopped onion
• 1/2  cup  finely chopped carrot
• 1/2  cup  finely chopped celery
• 2  garlic cloves, minced
• 5 1/2  cups  water
• 1 1/2  cups  dried lentils
• 2  tablespoons  chopped fresh dill, divided
• 2  bay leaves
• 1  dried red chile pepper
• 1  (8-ounce) can tomato sauce
• 1  tablespoon  balsamic vinegar
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 3/4  cup  (3 ounces) crumbled feta cheese

Preparation

Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.

Nutritional Information

Calories:

276 (27% from fat)

Fat:

8.2g (sat 2.8g,mono 4.1g,poly 0.8g)

Protein:

16.7g

Carbohydrate:

36.4g

Fiber:

16.4g

Cholesterol:

13mg

Iron:

5mg

Sodium:

700mg

Calcium:

118mg