Greek Style Lentil soup

1  lb.		brown lentils
9  cups		water
6		cloves garlics
3		large carrots
2		large onions
1  teaspoon		thyme
1  teaspoon		pepper
1/2  teaspoon		rosemary
1-1/3  cups		tomato puree
1  teaspoon		salt
2  tablespoons		extra virgin olive oil
1  tablespoon		red wine vinegar
3  tablespoons		oregano

Tip: Click on the ingredient links to learn the nutritional information for all the Greek Style Lentil soup ingredients. The serving size for any ingredient in Greek Style Lentil soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

IN large dutch oven, combine lentils, water garlic, carrots onions, thyme, pepper and rosemary. Bring to a boil over high heat. Reduce heat to low, cover, and summer stirring occasionally for 35 minutes or until lentils are tender. Stir in the tomato press, salt and cinnamon and simmer for 20 minutes to blend the flavors. Remove from heat and stir in oil vinegar and oregano.