Lentil Soup with Olive Oil and Orange (Greek Island of Crete)
- 1 pound lentils, washed well, stones removed
- 6 cups water
- 1 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 1 onion, grated
- 1 carrots, grated
- 2 orange slices, peel and flesh
- 1 bay leaf
- Salt and pepper, to taste
In a deep pot, add lentils and 6 cups water. Bring to a boil and continue boiling for 15 minutes.
Add remaining ingredients and continue cooking on a low boil for 30 minutes or until lentils are soft. Add more water if needed.
Calories: 604kcalCarbohydrates: 50gProtein: 20gFat: 37gSaturated Fat: 5gSodium: 64mgPotassium: 844mgFiber: 24gSugar: 4gVitamin A: 1814IUVitamin C: 9mgCalcium: 63mgIron: 6mg