Greek Lentil Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 in large stockpot, heat oil, and saute onions, garlic & celery till tender over medium heat.
• 2 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.
• 3 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.
• 4 add the spinach and break up the frozen chunk, simmer uncovered 5 to 7 minutes, or till the spinach is heated through.
• 5 ladle soup into bowls, garnish with a spoonful of yogurt. serve right away.