Easy Greek Red Lentil Soup Recipe
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
Ingredients
- extra virgin olive oil (i used early harvest)
- 1 largeonion, chopped
- 3garlic cloves, minced
- 2carrots, chopped
- 3 tspdry oregano
- 1 ½ tspcumin
- 1 tsprosemary
- ½ tspred pepper flakes
- 2dry bay leaves
- 1 cupcrushed tomatoes (from a can)
- 7 cupslow-sodium vegetable broth
- 2 cupsred lentils, rinsed and drained
- kosher salt
- 1zest of
- 2juice of
- fresh parsley for garnish
- crumbled feta cheese to serve, optional
Directions
- 1
Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don’t burn.
- 2
Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- 3
Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
- 4
Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
- 5
Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!