Greek Lentil Soup

Name: Greek Lentil Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8-10 serving(s)
Ingredients: 2 tablespoons olive oil; 2 cups diced onions; 1/2 cup chopped celery; 2 tablespoons minced garlic cloves; 8 cups water; 3 1/2 cups beef broth; 1 lb dried lentils, sorted & rinsed; 1/2 cup pearl barley; 1 (16 ounce) can diced tomatoes; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried mint, crumbled; 1/2 teaspoon dried oregano, crumbled; 1 (10 ounce) package frozen spinach; 8 ounces Greek yogurt

Submitted by deenie169

"A tasty soup for not alot of $$$. Makes a large potful and can be made with vegetable broth for a meatless dinner. You can stretch it even further by serving over couscous or rice."

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Ready In:: 1hr 45mins
Ingredients:: 15
Serves:: 8-10

ingredients

2 tablespoons olive oil
2 cups diced onions
¹⁄₂ cup chopped celery
2 tablespoons minced garlic cloves
8 cups water
3 ¹⁄₂ cups beef broth
1 lb dried lentils, sorted & rinsed
¹⁄₂ cup pearl barley
1 (16 ounce) can diced tomatoes
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon ground black pepper
¹⁄₂ teaspoon dried mint, crumbled
¹⁄₂ teaspoon dried oregano, crumbled
1 (10 ounce) package frozen spinach
8 ounces Greek yogurt

directions

In large stockpot, heat oil, and saute onions, garlic & celery till tender over medium heat.
Add the water, broth, lentils, and barley. Bring to a boil over high heat. Turn heat down to low. Cover & simmer one hour, or till lentils & barley are tender.
Add the tomatoes and spices to the soup. Bring to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 5 minutes.
Add the spinach and break up the frozen chunk, simmer uncovered 5 to 7 minutes, or till the spinach is heated through.
Ladle soup into bowls, garnish with a spoonful of yogurt. Serve right away.