Greek Lentil and White Bean Soup with Olive and Tomato Gremolata
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 teaspoon of the 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 cups of the white beans, and the remaining 4 cups 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 cup white beans and grate the garlic into the soup. Add the lemon juice and extra 1 teaspoon of zest and stir. Taste and add additional salt and pepper if desired.
Top each bowl with a few teaspoons of the gremolata and serve.
Protein: 21 g
Carbohydrate: 55 g
Sugar: 4 g
Total Fat: 1 g
Calories from Fat: 4%
Fiber: 14 g
Sodium: 957 mg