Greek Lentil Soup
Greek Lentil Soup
Introduction
Greek Lentil Soup is a warm and hearty meal that is perfect for any time of the year. It is full of healthy ingredients and has a lovely flavor, making it a great choice for lunch or dinner.
Why Make This Recipe
This recipe is simple to make and very nutritious. Lentils are a great source of protein and fiber, and the fresh vegetables add flavor and vitamins. Plus, it’s a budget-friendly dish!
How to Make Greek Lentil Soup
Ingredients:
- 1 cup lentils (green or brown)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp cumin
- Salt and pepper to taste
- 1 lemon, juiced (for serving)
- Fresh parsley, chopped (for garnish)
Directions:
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent.
- Add garlic, carrots, and celery, and cook for another 5 minutes until softened.
- Stir in the lentils, diced tomatoes, vegetable broth, oregano, cumin, salt, and pepper.
- Bring to a boil, then reduce the heat to low and simmer uncovered for about 30-35 minutes, or until the lentils are tender.
- Once cooked, squeeze fresh lemon juice into the soup and stir well.
- Serve hot, garnished with chopped parsley.
How to Serve Greek Lentil Soup
Serve this soup hot in bowls. You can add a squeeze of lemon juice on top and sprinkle with fresh parsley for extra flavor.
How to Store Greek Lentil Soup
Let the soup cool completely before storing. Keep it in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months.
Tips to Make Greek Lentil Soup
- Rinse the lentils well to remove any dirt or grit.
- Feel free to add other vegetables like bell peppers or spinach for more nutrition.
- Adjust the seasoning to your taste—add more salt or pepper as you like.
Variation (If Any)
You can make this soup with different spices like paprika or chili powder for a spicy kick. Also, using chicken broth instead of vegetable broth will give it a different flavor.
FAQs
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Can I use dried lentils instead of canned? Yes, just rinse and cook them as stated in the recipe.
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How do I make this soup thicker? You can blend a portion of the soup with an immersion blender to make it creamier.
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Can I make this soup ahead of time? Yes, this soup tastes even better the next day, so it’s great for meal prep!
Greek Lentil Soup
Ingredients
Main Ingredients
- 1 cup lentils (green or brown)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp cumin
- Salt and pepper to taste
- 1 lemon, juiced (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent.
- Add garlic, carrots, and celery, and cook for another 5 minutes until softened.
Cooking
- Stir in the lentils, diced tomatoes, vegetable broth, oregano, cumin, salt, and pepper.
- Bring to a boil, then reduce the heat to low and simmer uncovered for about 30-35 minutes, or until the lentils are tender.
- Once cooked, squeeze fresh lemon juice into the soup and stir well.
Serving
- Serve hot, garnished with chopped parsley.
