Greek Lentil and White Bean Soup With Olive and Tomato Gremolata
5 servings
5 servings
This soup combines the heartiness of beans and lentils with subtle spices.
Makes 5 Servings
To prepare the gremolata: In a small bowl, combine 1 tsp (5 mL) of lemon zest, the parsley, olives, and tomatoes. Stir thoroughly and set aside.
To prepare the soup: In a soup pot over medium-high heat, combine the onion, celery, oregano, allspice, cinnamon, salt, pepper, and 3 tablespoons of the water. Stir, cover, and cook for 5 to 6 minutes, stirring once.
Add the lentils, 2 c (358 g) of the cooked white beans, and the remaining 4 c (950) of water. Increase the heat to bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
Turn off the heat and use an immersion blender to puree until smooth. Stir in the remaining 1 c (264 g) cooked white beans and grate the garlic into the soup. Add the lemon juice and extra 1 tsp (5 mL) of zest and stir. Taste and add additional salt and pepper if desired.
Top each bowl with a few teaspoons (45-75 mL) of the gremolata and serve.
Per serving
Calories: 306 kcal
Fat: 1.5 g
Saturated Fat: <0.5 g
Calories From Fat: 4%
Cholesterol: 0 mg
Protein: 21 g
Carbohydrates: 41 g
Sugar: 4 g
Fiber: 15 g
Sodium: 637 mg
Calcium: 155 mg
Iron: 8.3 mg
Vitamin C: 16 mg
Beta-Carotene: 255 mcg
Vitamin E: 1.5 mg
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