Name: Greek Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 6
Ingredients: 2 cups brown or green lentils, rinsed and drained; 1 large onion, finely chopped; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 bay leaves; 1 teaspoon dried oregano; ½ teaspoon ground cumin; 8 cups vegetable or chicken broth; 2 tablespoons tomato paste; ¼ cup extra virgin olive oil, plus more for serving; 2 tablespoons red wine vinegar; 1 teaspoon salt, or to taste; ½ teaspoon freshly ground black pepper; Crumbled feta cheese and fresh parsley for garnish (optional)

Instructions

Prepare the vegetables

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery, and sauté for 5-7 minutes until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
Add lentils and seasonings

Add the rinsed lentils, bay leaves, dried oregano, and ground cumin to the pot. Stir to coat the lentils with the oil and seasonings, allowing them to toast slightly for about 1 minute.
Simmer the soup

Pour in the vegetable or chicken broth and stir in the tomato paste until well incorporated. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the lentils are tender but not mushy.
Season and finish

Once the lentils are cooked, remove the bay leaves. Stir in the remaining olive oil, red wine vinegar, salt, and pepper. Taste and adjust seasonings if necessary. If you prefer a thicker soup, you can use an immersion blender to partially puree some of the soup.
Serve and garnish

Ladle the hot soup into bowls. Drizzle with additional olive oil and garnish with crumbled feta cheese and chopped fresh parsley if desired. Serve with crusty bread for a complete meal.

Greek Lentil Soup

Ingredients

Instructions

Nutritional Information