Hearty Greek Lentil Soup

Name: Hearty Greek Lentil Soup
Total time: 70
Yield: 4
Ingredients: 1 cup dry lentils, rinsed and drained; 1 tablespoon vegetable oil; 1 large onion, chopped; 2 cloves garlic, chopped, or to taste; 1 cup sliced celery; ½ cup sliced carrots; 2 potatoes, peeled and cubed; 1 (8 ounce) can crushed tomatoes; ¾ cup chopped fresh parsley; 1 tablespoon red wine vinegar; 1 teaspoon ground cinnamon; salt and ground black pepper to taste

Recipe by Constantina from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

4 servings

•

1 cup dry lentils, rinsed and drained
•

1 tablespoon vegetable oil
•

1 large onion, chopped
•

2 cloves garlic, chopped, or to taste
•

1 cup sliced celery
•

½ cup sliced carrots

•

2 potatoes, peeled and cubed
•

1 (8 ounce) can crushed tomatoes
•

¾ cup chopped fresh parsley
•

1 tablespoon red wine vinegar
•

1 teaspoon ground cinnamon
•

salt and ground black pepper to taste

Instructions

Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.