Soups Mediterranean Greece
Fakes (Traditional Lentil Soup)
Method
Sauté Aromatics: Cook the onion and garlic in olive oil within a large saucepan for 3 minutes until softened.
Boil Base: Add the lentils, tomato purée, water, and bay leaves, then bring the mixture to a boil.
Simmer Soup: Reduce the heat and simmer covered for 20 minutes until the lentils are completely tender.
Finish: Stir in the red wine vinegar, season with salt, and ladle into bowls.
Chef's Tip
Nutritional Insight: The massive prebiotic fibre load delays carbohydrate absorption, successfully smoothing glucose curves to quell food noise on GLP-1 plans. Culinary Hack: Add the vinegar only at the very end of cooking to prevent the lentil skins from toughening.
Nutrition Facts
Per serving
190
Calories
13 g
Protein
4 g
Fat
22 g
Carbs
