Greek lentil soup
User Reviews
4.9
Greek lentil soup
Description
The Greek lentil soup begins with sautéed onions, garlic, carrots, and celery, which build a savory base. Green lentils are added along with smashed tomatoes and vegetable stock, then the mixture is gently simmered for an extended time until the lentils soften and the flavors meld. Bay leaves provide subtle herbal notes, while seasoning with salt and black pepper adjusts the taste at the end. The slow simmering encourages the lentils to partially break down, thickening the broth and enriching the texture.
This soup tends to have a thick consistency and earthy flavor profile typical of cooked lentils and tomatoes, balanced by the mild sweetness from the sautéed vegetables. Optional garnishes like chili flakes, a drizzle of olive oil, red wine vinegar, and fresh herbs such as oregano, sage, and thyme can bring brightness, heat, and herbal complexity to the finished dish.
Serving it with warm crusty bread complements the hearty nature of the soup, making it satisfying for lunch or dinner. The recipe allows substitutions of brown lentils, which require a shorter cooking time but yield a similar end result.
The notes highlight the use of San Marzano tomatoes for a smooth, sweet character and suggest adjusting cooking times depending on lentil variety. Brown lentils cook faster than green ones, so timing should be adapted accordingly to achieve tender lentils without disintegration.
Ingredients
- 1 oz green lentils
- 1 red onion diced
- 3 garlic smashed, cloves
- 2 carrot cut in 1/4 inch pieces
- 2 talks celery cut in 1/4 inch pieces
- 32 oz vegetable stock
- 28 oz tomato smashed with a spoon or your hands
- 1 /4 cup extra virgin olive oil
- 2 bay leaf
- black pepper freshly ground
- salt
For serving
- chili pepper flakes optional
- red wine vinegar optional
- extra virgin olive oil optional
- thyme optional, fresh herbs leaves
- oregano
- sage
Instructions
- Rinse the lentils and drain well.
- In a large pot heat the olive oil over medium heat. Add the diced onion and the garlic. Sauté for 1-2 min.
- Add the carrots and celery and sauté for 3-5 minutes.
- Stir and add the lentils, smashed tomatoes (you can also smash the tomatoes with your spoon after you add them in) and vegetable stock. Bring to a boil for 1-2 min.
- Lower the heat to the minimum. Cover the pot and simmer for 60-90 minutes. Cooking time depends on the kind of lentils you are using. I am using green lentils that require longer cooking. Check lentils often until they have the desired texture. Adjust liquids too, you might need to add a little water or stock to achieve your desired soup consistency).
- Add salt and freshly ground pepper to taste.
- Serve lentils in bowls with a slight sprinkle of red hot chili pepper flakes, a 1 tbsp olive, a tbs of red wine vinegar (optional) and warm crusty bread on the side.
Notes
- San Marzano D.O.P. tomatoes contribute a sweet taste and smooth texture to the soup.
- Brown lentils can be used instead of green lentils, but reduce cooking time to about 35-45 minutes accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 481mg | 20% |
| Potassium | 876mg | 19% |
| Fiber | 19g | 76% |
| Sugar | 6g | 12% |
| Vitamin A | 3683IU | 74% |
| Vitamin C | 19mg | 21% |
| Calcium | 56mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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