Traditional Greek Lentil Soup
A hearty and healthy Mediterranean dish, Traditional Greek Lentil Soup is made with earthy lentils, rich tomato broth, and fragrant herbs. Perfect for a nutritious meal, this easy recipe is vegan-friendly and packed with protein and fiber.
Ingredients
- 500 g brown lentils
- 8 cups of water
- 2 small red onion chopped
- 2 cloves of garlic finely chopped
- 2 carrots diced, optional
- 2 bay leaves
- 1/4 cup olive oil
- 1 tbsp tomato paste
- 1 fresh tomato grated
- 1 tbsp red wine vinegar
- 1 tbsp oregano optional
- salt and pepper to taste
Instructions
Prepare the Lentils
- Rinse the brown or green lentils thoroughly under cold water. Drain and set aside.
- Place lentils into a separate pot of cold water. Bring to a boil, cook about 10 minutes, then drain. Set lentils aside.
Sauté the Vegetables
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 1 diced onion, 2 minced garlic cloves, and 2 diced carrots.
- Sauté for about 5 minutes, until the vegetables soften and become fragrant.
Add Tomato Base
- Stir in 2 tablespoons of tomato paste. Cook for 1-2 minutes, allowing the paste to caramelize slightly.
Add Lentils and Liquids
- Add the boiled lentils to the pot.
- Pour in 8 cups of water or vegetable stock. Stir well.
Season the Soup
- Add 1-2 bay leaves, 1 teaspoon dried oregano, and salt and pepper to taste.
Simmer
- Bring the soup to a boil. Reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally.
Adjust Seasoning
- Remove the bay leaf. Taste the soup and adjust the seasoning with more salt, pepper, or oregano if needed.
Optional: Add Vinegar
- Stir in 1 tablespoon of red or white wine vinegar for a tangy finish. Adjust to taste.
Serve
- Ladle the soup into bowls. Drizzle with high-quality extra virgin olive oil. Serve warm with crusty bread.