Greek Lentil Soup with Toasted Pita

lentil-soup-toasted-pita Jim Bathie


  • 1 tablespoon olive oil
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 onion
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 cups water
  • 1 cup dry lentils
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 4 whole-grain pitas, each cut into 4 triangles and toasted


  1. Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt, and pepper; cook 5 minutes.

  2. Add the water and lentils. Simmer, partially covered, 15 minutes.

  3. With a hand blender or potato masher, puree soup until semi-smooth and thick.

  4. Drizzle with lemon juice; serve with toasted pita triangles.

  • Prep Time:
  • Cook Time:

  • Lentils are a great source of resistant starch and fiber. Double or triple this recipe and freeze leftovers in individual servings.
  • Yield: 4 servings

Nutritional Information

Calories per serving: 370
Fat per serving: 6g
Saturated fat per serving: .5g
Monounsaturated fat per serving: 2.5g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 19g
Carbohydrate per serving: 65g
Fiber per serving: 21g
Cholesterol per serving: 0mg
Sodium per serving: 680mg
Resistant starch per serving: 5.3g

This Recipe Is

The CarbLovers Diet