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GREEK STYLE LENTIL SOUP

Makes 6 servings (about 10 cups)

• 1 pound brown lentils, picked over and rinsed 
• 9 cups water 
• 6 cloves garlic, minced 
• 3 large carrots, cut into ¼" pieces
• 2 large onions, chopped
• 1 teaspoon dried thyme, crushed
• 1 teaspoon ground black pepper 
• 1/2 teaspoon dried rosemary, crushed
• 1 1/2 cups tomato puree
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 3 tablespoons coarsely chopped fresh marjoram or oregano (optional)


In a large saucepan or Dutch oven, combine the lentils, water, garlic, carrots, onions, thyme, pepper, and rosemary.

Bring to a boil over high heat.

Reduce the heat to low, cover, and simmer, stirring occasionally, for 35 minutes, or until the lentils are tender.

Stir in the tomato puree, salt, and cinnamon and simmer for 20 minutes to blend the flavors.

Remove from the heat and stir in the oil, vinegar, and marjoram or oregano (if using).


Per serving: 351 calories, 23 g protein, 55 g carbohydrates, 5 g fat, 0 mg cholesterol, 434 mg sodium, 26 g dietary fiber
Diet Exchanges: l 1/2, vegetable, 2 bread
Carb Choices: 4

Reprinted from: Prevention's The Sugar Solution: Weight Gain? Memory Lapse? Mood Swings? Fatigue? Your Symptoms Are Real -- And Your Solution is Here by the Editors of Prevention magazine with Ann Fittante, MS, RD (September 2006;$24.95US/$33.95CAN; 1-57954-913-6) © 2006 Rodale, Inc. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.