Greek Lentil Soup with Toasted Pita
1 tablespoon olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 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 the 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 triangles.