A traditional, creamy, healthy and delicious Greek lentil soup recipe. Prepare your lentil soup the traditional Greek way, with some fresh herbs, extra virgin olive oil, a splash of red wine vinegar and top with crumbled feta cheese!
- 500g brown lentils (17–18 ounces)
- 5 cups of water
- 1 small red onion, chopped
- 2 cloves of garlic, finely chopped
- 2 bay leaves
- 1/2 cup olive oil
- 1 tbsp tomato puree (optional)
- 1 tbsp red wine vinegar
- salt and pepper to taste
- To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
- Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
- Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be ‘reddened’, then add 1 tablespoon of tomato paste.
- Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
- Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy!
- Serving Size: 1 bowl
- Calories: 348kcal
- Sugar: 2g
- Sodium: 301.8mg
- Fat: 14.7g
- Saturated Fat: 2.1g
- Unsaturated Fat: 11.9g
- Trans Fat: 0g
- Carbohydrates: 41.4g
- Fiber: 7g
- Protein: 15.6g
- Cholesterol: 0mg
Keywords: Greek lentil soup recipe, Fakes soupa