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–+ servings

Greek Lentil Soup

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Greek Lentil Soup is a warm and hearty meal that is perfect for any time of the year, full of healthy ingredients and lovely flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Greek
Ingredients Method Notes

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)

Method
 

Preparation
  1. Rinse the lentils under cold water and set aside.
  2. In a large pot, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent.
  3. Add garlic, carrots, and celery, and cook for another 5 minutes until softened.
Cooking
  1. Stir in the lentils, diced tomatoes, vegetable broth, oregano, cumin, salt, and pepper.
  2. Bring to a boil, then reduce the heat to low and simmer uncovered for about 30-35 minutes, or until the lentils are tender.
  3. Once cooked, squeeze fresh lemon juice into the soup and stir well.
Serving
  1. Serve hot, garnished with chopped parsley.

Notes

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. You can add other vegetables like bell peppers or spinach for more nutrition.
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