Go Back

Greek Lentil Soup

A simple, tasty soup that you can whip up with ingredients you most likely have in your pantry right now. Serve it with a green salad and rustic whole grain bread.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Entree
Cuisine Greek
Servings 8 servings


  • 1 1/2 C. Brown lentils
  • 1 t. Olive oil
  • 1 Onion diced
  • 1 Carrot chopped
  • 1 T. Garlic minced
  • 1/8 t. Oregano dried
  • 1/4 t. Italian herbs
  • 2 Bay leaves dried
  • 4-6 C. Water
  • 2 T. Tomato paste
  • 3 T. Fresh bouillon or Better Than Bouillon Mushroom flavor
  • Freshly ground black pepper to taste
  • Sea salt as needed
  • 1 t. Red wine vinegar


  • First, place dried, rinsed lentils in a pot and cover with at least 2" of water. Bring to a boil and then turn down to simmer until cooked and softened, about 15 minutes.
  • Drain and set lentils aside.
  • In a pot heat the olive oil and add the diced onion. Cook until translucent.
  • Add the chopped carrot and continue cooking a few minutes until carrot begins to soften.
  • Add garlic, oregano, Italian herbs, and bay leaves. Cook until fragrant about a minute.
  • Add water, tomato paste, bouillon, and lentils. Let cook for 30 minutes.
  • Add red wine vinegar and season to taste with salt and pepper.


This soup tastes even better the next day. It also is a good soup to freeze in small glass bowls to use at a later date.