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Greek Lentil Soup

Greek Lentil Soup Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 medium yellow onion
  • 2 medium carrots
  • 2 celery stalks
  • 3 garlic cloves
  • 2 tbsp olive oil, plus more for drizzling
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 bay leaf
  • 6 cups water or vegetable broth
  • Salt and black pepper to taste
  • 2 to 3 tbsp red wine vinegar

Method
 

  1. Heat the 2 tbsp olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and cook for 8 to 10 minutes until softened.
  2. Stir in the garlic and tomato paste, and cook for 2 minutes until the paste darkens.
  3. Add the rinsed lentils, oregano, bay leaf, and 6 cups water or broth. Bring to a boil, scraping up any browned bits.
  4. Reduce the heat to low, cover with the lid cracked, and simmer for 35 to 40 minutes until the lentils are tender.
  5. Remove the bay leaf. Stir in 2 tbsp red wine vinegar, salt, and pepper. Let the soup sit for a few minutes, then taste and adjust with more vinegar or salt if needed.
  6. Ladle into bowls and finish each serving with a drizzle of olive oil. Serve hot.

Notes

If the soup thickens too much as it sits, thin it with a little water when reheating. The vinegar loses its punch over time, so feel free to add another splash to leftover portions.