Vegetarian Greek Lentil Soup

I am still traveling for work and I am constantly eating restaurant food.  My body is craving some clean food. So last weekend, I decided to use my slow cooker to make something healthy and packable for the road.  I came across Kalyn’s Kitchen’s Greek Lentil Soup and it was a done deal.

And YUM.  I have eaten this soup for a few meals now, and I’m still not sick of it!

Lentils are one of the healthiest foods for you.  They are a great source of protein, folic acid, dietary fiber, vitamin C, B vitamins, essential amino acids and minerals. Among the legumes, lentils have the highest concentration of antioxidants.  In just one cup of cooked lentils, you get…

• 16g of fiber
• 40g of carbohydrates
• 18g of protein

At only a cost of 1g of fat and 230 calories!  Not to mention, lentils are a great source of iron, providing 36% DV in one cup.  For more information on lentils, check out my Superfood Spotlight on beans and lentils!

This soup was perfect for my lunch, especially with those crazy windstorms we had early in the week.  The power at my client kept flickering in and out and finally, it went out for about thirty minutes!  I thought we were going to go home, annnnd then it came back on. Womp, womp.  Anyway, here’s what to do…

Vegetarian Greek Lentil Soup

• 2 cups brown lentils
• 4 cups chicken (or vegetable) stock (low sodium)
• 4 cups water
• 1 medium onion, diced small
• 1 cup chopped celery, chopped into fairly small pieces
• *1 tsp. black pepper
• *1 tsp. minced onion
• *1 tsp. dried oregano
• 1 tablespoon fresh thyme (1 tsp. dried thyme)
• 2 tablespoons fresh oregano (2 tsp. dried oregano)
• 1 tablespoon minced garlic
• 1 can (14.5 oz.) petite diced tomatoes with juice
• 1 bunch spinach leaves, stems cut off, chopped and washed
• Crumbled Feta Cheese

*Original recipe calls for Greek Seasoning, but I made my own with these ingredients!

Directions: