greek lentil soup
A traditional and comforting Mediterranean staple, Greek Lentil Soup (Fakes) is a nutritious one-pot meal featuring earthy brown lentils, aromatic vegetables, and a signature splash of red wine vinegar for a bright, complex finish.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 60 mins
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Greek
- Diet: Vegan, Gluten Free
Ingredients
1 pound Dried Brown Lentils
1/2 cup Extra Virgin Olive Oil
1 large Yellow Onio
2 medium Carrots
4 cloves Garlic
2 tablespoons Tomato Paste
1 teaspoon Dried Oregano
2 pieces Bay Leaves
8 cups Vegetable Broth or Water
2-3 tablespoons Red Wine Vinegar
To taste Salt and Black Pepper
Instructions
- Rinse the lentils thoroughly in a fine-mesh strainer and pick through to remove any small pebbles or debris
- Heat a large heavy-bottomed pot over medium heat and add half of the olive oil (1/4 cup)
- Add the finely chopped onion and diced carrots, sautéing for 5 to 7 minutes until the onions are translucent and soft
- Stir in the minced garlic and tomato paste and cook for another 2 minutes until the paste darkens slightly
- Add the rinsed lentils, dried oregano, and bay leaves to the pot
- Pour in the vegetable broth or water and increase the heat to high to bring the mixture to a rolling boil
- Reduce the heat to low, cover the pot, and simmer gently for 35 to 45 minutes until the lentils are tender
- Remove the bay leaves from the pot
- Stir in the remaining olive oil and the red wine vinegar
- Season the soup with salt and black pepper to taste and allow it to sit for 5 minutes before serving
Notes
Do not add salt until the lentils are nearly finished cooking to prevent the skins from toughening.
Avoid using red lentils for this recipe as they will break down into a puree rather than maintaining their shape.
For extra greens, stir in fresh baby spinach or chopped kale during the final 5 minutes of simmering.
For a creamier texture, use an immersion blender to pulse the soup 2-3 times before serving.
Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Find it online: https://powerecipe.com/greek-lentil-soup/