Greek Lentil Soup (Fakes Recipe)

4.86 from 7 votes

Greek Lentil Soup (Fakes Recipe)

This Greek lentil soup is an incredibly simple and humble meal, which manages to be extremely satisfying and comforting. I simmer green lentils, tomato sauce, vegetables, and garlic together until the broth is rich and savory. Luckily, this soup takes just 40 minutes to make, because as soon as the smell fills my kitchen, all the tummies start grumbling.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Greek, Vegan, vegetarian

Diet: , ,

Servings:

Calories: 186kcal

Author: Anjali Shah

Equipment

Ingredients

1 cup lentils , see note
1 cup sweet or yellow onion
1 cup chopped carrots , about 2 large
1 cup chopped celery , about 2 sticks
drizzle oil to sauté , or broth if you don't use oil
3 cloves garlic , chopped
2 - 4 tablespoons tomato sauce
1-2 teaspoons dried oregano
½-1 teaspoon sea salt
¼-½ teaspoon ground black pepper
5-6 cups veggie broth , low sodium if needed
3 bay leaves

Traditional toppings to drizzle on top:

vinegar
lemon juice
hot sauce (not traditional but I love it)
fresh parsley

US Customary - Metric

Instructions

Rinse the lentils and add them to a pot. Cover with water and bring to a boil. Cook for about three minutes or until half done. Strain and set aside.
In the pot, sauté the onion, carrot and celery with oil or broth until semi soft, about 5 minutes. Add the garlic and sauté for about one minute.
Add lentils and tomato sauce and stir for one minute. Start with 2 tablespoons tomato sauce and add more according to preferred flavor. Then add oregano, salt and pepper.
Add the 5 cups of veggie broth, and bay leaves.
Bring to a boil and simmer over very low heat until lentils and vegetables are cooked, about 15 minutes. Check periodically to see if more broth is needed.
Enjoy!

Notes

My #1 Secret Tip for this Greek lentil soup recipe is to always rinse your lentils. I do this to remove dirt, dust, debris, and any small pebbles that may have snuck in. Skipping this step can result in a gritty soup.
Keep stirring: Lentils can stick to the base of the pot, so I make sure to keep them moving, especially during the final simmer, to avoid scorching.
Do not overcook vegetables: The carrots and celery should retain some texture. I keep an eye on the pot to ensure they do not become soft and mushy.
Keep cuts uniform: I cut my vegetables to a similar size and shape where possible. This ensures that they cook at the same rate and that each spoonful of soup contains a well-balanced portion.
Add a traditional finish: I like finishing with a splash of red wine vinegar or a squeeze of lemon juice for a bright and traditional kick. You could also add a dash of hot sauce for a delicious but not so traditional kick.

Nutrition