Greek Lentil Soup

I love lentils for many reasons. They are easy to have on hand because they can be stored in a cool, dry place for up to 12 months. They are full of fiber and protein. One cup of cooked lentils contain 17 grams of fiber and 18 grams of protein. They are an excellent source of folate and molybdenum and are a good source of copper, phosphorus, and manganese. They cook up relatively easily and quickly, compared to beans and add a heartiness to soups and stews, and even sprinkled on salads.
There are many types of lentils. They are usually just referred to by color such as: brown, green, red/yellow, and black. The brown and green varieties tend to hold their shape well. These are the ones best for this Greek Lentil Soup. Split red and yellow lentils are usually best in a puréed dish such as Dal because they tend to break down when cooked. The black lentils have various names, but most commonly are known as beluga, because they look like caviar. They tend to stay intact as well, and are excellent on top of green salads or as a delicious Lentil salad all on their own.

This is a healthy and delicious Lentil soup with ingredients you probably have in your kitchen right now. All you need are lentils, some veggies, spices, vegetable bouillon and you are good to go.

Gather your ingredients together. Sauté, simmer and eat!

Greek Lentil Soup

Ashley

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.

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Entree

Cuisine Greek

Servings 8 servings

Ingredients

  

• 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

Instructions

 

• 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.

Notes

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.