Easy Greek Red Lentil Soup Recipe
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 ccrushed tomatoes
from a can
- 7 clow-sodium vegetable broth
- 2 cred lentils
rinsed and drained
- kosher salt
- 1zest of lemon
- 2juice of lemons
- 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!
Easy Greek Red Lentil Soup Recipe
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Based on 263 ratings
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About this Recipe
Craving a comforting and flavorful soup that’s also incredibly easy to make? This Easy Greek Red Lentil Soup recipe will surprise your taste buds with its vibrant, aromatic profile, proving that simple ingredients can create something truly special. It's a nourishing meal perfect for any day of the week.
What makes this creamy red lentil soup stand out is its delightful blend of Mediterranean-inspired flavors. Red lentils cook down beautifully to create a naturally thick and velvety texture, while a generous infusion of cumin, oregano, and rosemary provides a warm, earthy base. The bright finish of lemon juice and fresh parsley elevates every spoonful, making it far from your average lentil soup.
Prepare for a hearty, deeply satisfying bowl where the sweetness of chopped carrots and the aromatic foundation of onion and garlic meld with a robust tomato-based broth. You'll find a subtle warmth from the red pepper flakes, perfectly balanced by the zesty lemon. This soup is wonderfully creamy and incredibly satisfying, offering a taste experience that feels both familiar and exciting. It's naturally wholesome, making it a fantastic choice for a nutritious meal.
This versatile soup is easily adaptable to your pantry or dietary needs. Keep it entirely plant-based for a delicious vegan red lentil soup, or for those who appreciate a salty counterpoint, sprinkle some crumbled feta cheese over each serving. If you're sensitive to spice, you can easily reduce or omit the red pepper flakes. Don't have fresh lemons? A touch of apple cider vinegar can provide a similar brightness in a pinch.
Serve this aromatic soup as a wholesome main course for lunch or dinner. A generous garnish of fresh parsley not only adds a pop of color but also enhances its herbaceous notes. The optional crumbled feta cheese offers a lovely textural and flavor contrast.