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Greek Lentil and White Bean Soup with Olive and Tomato Gremolata
DREENA BURTON19Ingredients
50Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- water (splash)
- 1 1/2 cups chopped onion
- 1/2 cup diced celery
- 4 tsp. dried oregano
- 1/2 tsp. allspice
- 1/8 tsp. ground cinnamon
- 1 1/4 tsp. sea salt
- freshly ground black pepper
- 1 cup red lentils
- 4 cups water
- 3 1/2 cups white beans (cooked, 2 to puree, then remaining to add later)
- 1 garlic (medium/large cloves, reserve to grate later; see note)
- 1/4 cup lemon juice (freshly squeezed)
- 1 tsp. lemon zest
- gremolata (garnish : see note, optional)
- 1 tsp. lemon zest
- 3 Tbsp. finely chopped fresh parsley (or 1-2 tbsp finely chopped fresh mint)
- 2 Tbsp. kalamata (finely chopped, or dry cured olives for garnish, optional)
- 4 Tbsp. chopped tomatoes (finely, for garnish, optional)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium820mg34% |
| Potassium1700mg49% |
| Protein30g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber29g116% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C35% |
| Calcium25% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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