Heat olive oil in a large pot over medium heat.
Saute the onion, carrot, and celery for 4-5 minutes until softened.
Add the garlic cloves, bay leaves, red chili flakes, and cumin powder. Mix everything together.
Add the green lentils, vegetable stock, canned tomatoes, and water. Mix everything together.
Cover the pot and simmer over low heat for 45 minutes.
After 45 minutes, check if the lentils are cooked and give everything a final mix.
Season the Greek lentil soup with salt and black pepper. Mix everything together and serve.
Ingredients
Directions
Heat olive oil in a large pot over medium heat.
Saute the onion, carrot, and celery for 4-5 minutes until softened.
Add the garlic cloves, bay leaves, red chili flakes, and cumin powder. Mix everything together.
Add the green lentils, vegetable stock, canned tomatoes, and water. Mix everything together.
Cover the pot and simmer over low heat for 45 minutes.
After 45 minutes, check if the lentils are cooked and give everything a final mix.
Season the Greek lentil soup with salt and black pepper. Mix everything together and serve.
Greek lentil soup is usually served with a drizzle of extra virgin olive oil and red wine vinegar. It can also be served with a slice of crusty bread, feta cheese, or Greek yogurt.
This soup is not only delicious but also highly nutritious. Lentils are a great source of protein, fiber, and various vitamins and minerals. They are also low in fat and calories, making this soup a healthy and satisfying meal option.
Tips
- Rinse the lentils thoroughly before cooking to remove any debris or impurities.
- To save time, you can use pre-cooked lentils instead of dry lentils. Just add them to the soup during the last 10 minutes of cooking.
- Use a good-quality vegetable or chicken stock for the soup. Homemade stock will give the soup the best flavor, but store-bought stock will work in a pinch.
- If you like a thicker soup, you can blend some of the soup in a blender or food processor and then add it back to the pot.
- Serve the soup with a dollop of Greek yogurt or sour cream on top for added creaminess and flavor.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 3 months.
FAQs
Q: Can I use other types of lentils instead of green lentils?
A: Yes, you can use brown or red lentils if you prefer. Keep in mind that different lentils have different cooking times, so adjust the cooking time accordingly.
Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, or until the lentils are cooked.
Q: Can I freeze leftover soup?
A: Yes, leftover soup can be frozen in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat on the stove or in the microwave.