Greek Lentil Soup with Toasted Pita
Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Makes: 4 servings
1 tablespoon olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 onion, chopped
2 garlic cloves, minced
2 teaspoons dried oregano
? teaspoon salt
? teaspoon pepper
8 cups water
1 cup dry lentils
2 tablespoons fresh lemon juice (about 1 lemon)
4 whole-grain pitas, each cut into 4 triangles and toasted
Heat oil in a large Dutch oven over medium heat. Add celery, carrot, onion, garlic, oregano, salt and pepper; cook 5 minutes.
Add 8 cups water and lentils. Simmer, partially covered, 15 minutes.
With a hand blender or potato masher, puree soup until semi-smooth and thick.
Drizzle with lemon juice; serve with toasted pita.
Serving size: 2 cups soup and 1 pita calories 370; fat 6 g (sat 0.5 g, mono 2.5 g, poly 1.5 g); cholesterol 0 mg; protein 19 g; carbohydrate 65 g; sugars 6 g; fiber 21 g; resistant starch 1.9 g; sodium 680 mg
Coconut-Date Truffles
Prep: 10 minutes
Total time: 10 minutes
Makes: 4 servings
8 dates, pitted and chopped
8 tablespoons puffed-wheat cereal
2 tablespoons shredded coconut
Place dates in a large bowl. Mash with fingers until dates form a ball.
Add cereal; knead into dates.
Form into 8 balls; roll each in coconut to coat.
Serving size: 2 truffles calories 160; fat 2 g (sat 1.5 g, mono 0 g, poly 0 g); cholesterol 0 mg; protein 1 g; carbohydrate 38 g; sugars 32 g; fiber 4 g; resistant starch 0.2 g; sodium 0 mg
