This remains one of my very favourite soups, but I decided to make a low calorie version of the original recipe. I reduced the olive oil and lentils and increased the tomatoes.
I like this every bit as much as the original version, and this will be the version that I made from now on.
If you’re counting calories, this comes in at 200 per serving.
Greek lentil soup
|1 teaspoon||olive oil||1 teaspoon|
|60g||diced onion||1 small|
|40g||diced sweet red pepper||1/4 medium|
|2 cloves||garlic (divided)||2 cloves|
|60g||continental lentils (brown lentils)||1/3 cup|
|20g||red lentils||2 tablespoons|
|1/2 teaspoon||salt, divided, or to taste||1/2 teaspoon|
|1/2 teaspoon||smoked paprika||1/2 teaspoon|
|250g||fresh tomatoes, grated||generous 1/2 pound|
|to taste||freshly ground pepper||to taste|
1. In a heavy frypan (I use cast iron) over low heat, saute onion, red pepper and 1/4 teaspoon of salt in olive oil until soft, about 10 minutes. Add splashes of water to keep the vegetables from sticking or burning.
2. Add one clove of garlic and saute an additional minute or two.
3. While the veggies are sauteeing, bring water to the boil in a saucepan.
4. When water is boiling, add lentils, remaining 1/4 teaspoon salt, smoked paprika and bay leaf.
5. Turn heat to low, cover and simmer. When sauteed veggies are ready, add them to the pot. Cook for about 45 minutes, or until lentils are completely soft.
6. Add fresh tomatoes, and cook another 15 minutes.
7. Stir in remaining clove of raw garlic and freshly ground pepper to taste. If soup is too thick, add additional water.
Makes two servings.