Greek Lentil Soup
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.
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.
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.