Easy Greek Lentil Soup (Fakes)
The delicious and nutritious soup that every Greek family has a recipe for! This version of Greek lentil soup is so easy to make with just a few pantry ingredients and some classic Mediterranean herbs and spices. Don't forget to add a splash of vinegar before serving for your authentic 'fakes' experience!
Servings: 4 to 6
Equipment
Ingredients
- 2 tablespoons olive oil plus extra for drizzling at the end
- 1 large onion brown or red
- 2 carrots chopped into smallish pieces
- 2 sticks celery sliced finely
- 3 cloves garlic crushed
- ¾ teaspoon paprika (optional)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 cup dried lentils brown or green
- 14 ounces diced tomatoes (1 can)
- 6 cups vegetable broth (stock) or vegetable bouillon cubes or powder mixed with water
- 2 bay leaves
To serve
- vinegar (about a teaspoon per person, or to taste) (red wine vinegar, apple cider vinegar, white vinegar)
- a little feta cheese, crumbled (optional)
- fresh bread or toast with olive oil and salt
Instructions
- In a large pot, heat the olive oil on a medium heat. Add the chopped vegetables (onion, carrot, celery) and sauté for a few minutes until slightly softened. Then stir in the crushed garlic.2 tablespoons olive oil, 1 large onion, 2 carrots, 2 sticks celery, 3 cloves garlic
- Add all of the seasoning (paprika, oregano, cumin, salt, pepper) and sauté for another minute to start releasing the flavors.¾ teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon salt, ½ teaspoon pepper
- Now add the lentils, diced tomatoes, broth/stock and bay leaves. Bring to the boil, then simmer for 25 to 40 minutes or until the lentils are tender (Different kinds of lentils take different lengths of time to cook. Green usually take longer than brown.)1 cup dried lentils, 14 ounces diced tomatoes, 6 cups vegetable broth, 2 bay leaves
- Serve in bowls with a teaspoon (or more) of vinegar stirred through. If you like, also drizzle over a little extra virgin olive oil, crumble over a little feta cheese and serve with crusty bread or toast with olive oil and salt.vinegar (about a teaspoon per person, or to taste), a little feta cheese, crumbled, fresh bread or toast with olive oil and salt
Video
Notes
Lentils: Dried brown lentils typically take around 20 to 30 minutes to cook. Green lentils can take slightly longer - around 30 to 40 minutes. When they're cooked they'll be easy to squish with a fork. I like them to be tender but still with a little 'bite'.
Thickness of the soup: Depending on how long you have to cook the lentils, the soup may end up quite thick, almost like a stew or casserole. I enjoy it like this, but if you'd like it thinner simply stir in a little more hot water or broth.
Storage/Freezing/Reheating instructions: The soup will keep well in an airtight container in the fridge for 3 to 4 days. You can also freeze it for up to 3 months. Reheat either slowly on the stovetop with a drizzle of extra water, or cover and microwave for 3 to 4 minutes, stirring half way through.
Top tip: Instead of all the spices, you can use 3 teaspoons of this all-purpose seasoning which I usually have in the pantry ready to go. Add cumin separately, however (it's an essential flavor in the soup).
Nutrition
Calories: 305kcal | Carbohydrates: 46g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2045mg | Potassium: 886mg | Fiber: 18g | Sugar: 10g | Vitamin A: 6276IU | Vitamin C: 17mg | Calcium: 104mg | Iron: 6mg
