Weigh-Less

Greek Lentil Soup

 Serves 4
1 Serve = ½ CC + ½ Veg + 1 Protein + 1 Fat
Best Choice Recipe

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  Prep : 20 minutes | Cook : 20 Minutes                                                      

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Ingredients


• 15ml (1 tbsp) olive oil
  
• 1 onion, sliced
  
• 2 garlic cloves, finely chopped
  
• 1 x 420g tin lentils, drained and rinsed
  
• 1 litre (4 cups) vegetable stock, hot
  
• 2 fresh bay leaves
  
• 10ml (2 tsp) dried oregano
  
• 10ml (2 tsp) vinegar
  
• 200g potato, cubed
  
• 1 carrot, cubed
  
• salt and freshly ground black pepper, to taste
  
• 10ml tahini, to serve
  

Instructions
Heat the oil in a pot and sauté the onion and garlic for a few minutes. Add the remaining ingredients except for the tahini and cook until the vegetables are tender, about 15 minutes. Serve hot with a swirl of tahini.