Jump to Recipe·4 from 9 reviews

If you’re on the lookout for a comforting, wholesome, and vibrant meal, you’re going to love this Easy Greek Lentil Soup Recipe. It combines hearty lentils with fresh vegetables and classic Mediterranean herbs to create a bowl that’s both nourishing and deeply flavorful. This soup offers a wonderful balance of textures and aromas, making it the perfect dish to warm you up any day of the week. Whether you’re new to lentils or a longtime fan, this recipe is a delightful addition to your cooking repertoire that’s sure to become a favorite.

Ingredients You’ll Need

The image shows four steps of making lentil soup in a black pot on a wooden surface. In the first step, there are four groups of raw chopped vegetables: green celery pieces, white onion chunks, bright orange carrot slices, and red bell pepper cubes, each in their own section. The second step adds cooked lentils on top of the cooked mixed vegetables that are now softer and slightly orange, with piles of minced garlic, salt, pepper, and herbs placed on the lentils. The third step shows the soup cooking with a dark reddish broth, visible lentils, and vegetables, with a wooden spoon stirring it and fresh green herbs added on top, along with a bay leaf floating. The last step shows a vintage ladle lifting a serving of the thick lentil soup with visible lentils, carrot slices, and herbs. The photo is taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients is the key to making this soup a success. Each component contributes to its rich taste, inviting texture, and stunning color that makes this Easy Greek Lentil Soup Recipe remarkably special.

  • 3 tablespoons olive oil: Provides a luscious base and subtle fruity notes to start building flavors.
  • 1 large onion, peeled and chopped: Adds sweetness and depth when sautéed slowly.
  • 1 carrot, peeled and sliced: Brings a gentle earthiness and natural sweetness.
  • 1 stalk celery, sliced: Offers refreshing crunch and aromatic undertones.
  • 1 red bell pepper, stem and core removed and chopped: Adds vibrant color and a subtle hint of sweetness.
  • 3 cloves of garlic, peeled and minced: Imparts warmth and robust flavor that permeates the soup.
  • 1 teaspoon dried oregano: Classic Greek herb that evokes the Mediterranean sunshine.
  • ½ teaspoon dried thyme: Contributes a savory and slightly minty background note.
  • ¼ teaspoon chili flakes: Provides a gentle kick to awaken your palate.
  • ½ teaspoon salt: Enhances all the natural flavors harmoniously.
  • ½ teaspoon black pepper: Adds a nice mild heat and complexity.
  • 1 cup brown lentils, picked over and rinsed: The hearty star ingredient that brings texture, protein, and fiber.
  • 14 oz diced tomatoes (or 2 tbsp tomato paste): Adds acidity and richness for a well-rounded broth.
  • 6 cups chicken or vegetable broth/stock: Creates a savory, comforting base that ties everything together.
  • 1 bay leaf: Infuses subtle herbaceous notes during simmering.
  • ¼ cup fresh parsley, chopped: Provides a burst of freshness just before serving.

How to Make Easy Greek Lentil Soup Recipe

Step 1: Sauté the Vegetables

Start by heating your olive oil in a large soup pot or Dutch oven over medium heat. Add the onions, carrots, red bell pepper, and celery, stirring occasionally as you cook until they soften and release their aromas—about 7 to 8 minutes. This step is crucial because it sets the flavor foundation for the entire soup, mellowing the vegetables and coaxing out their natural sweetness.

Step 2: Add Garlic, Lentils, and Spices

Next, stir in the minced garlic, rinsed lentils, oregano, thyme, chili flakes, salt, and black pepper. Cook everything together for about one minute, allowing the spices and garlic to bloom, waking up the lentils to absorb all those delicious flavors during cooking.

Step 3: Introduce Tomatoes and Broth

Pour in the diced tomatoes along with the chicken or vegetable broth. Add the bay leaf for that subtle herby background aroma. Bring everything to a boil, letting the vibrant colors and scents mingle in your pot. This step is what transforms your mixture into a soul-warming soup base.

Step 4: Simmer to Perfection

Partially cover your pot, reduce the heat to maintain a gentle simmer, and cook for 30 to 35 minutes. You’re aiming for lentils that are tender but still keep their shape, not mushy. This simmer time lets all the ingredients marry beautifully, creating comforting depth with every spoonful.

Step 5: Final Touches

Remove the bay leaf, stir in fresh chopped parsley, and your Easy Greek Lentil Soup Recipe is practically ready to serve. Ladle the soup into bowls and prepare to elevate it with some thoughtful garnishes.

How to Serve Easy Greek Lentil Soup Recipe

A close-up view of a brown bowl filled with cooked lentils mixed with small pieces of orange carrots, light tan onions, and tiny green herbs in a shiny brownish broth, with a spoon resting inside the bowl on the left side. Surrounding the bowl are torn pieces of crusty bread with a golden crust, a white plate holding white cubes of cheese at the bottom left, and a white bowl filled with dark purple olives on the right, all placed on a dark wooden surface with a white and blue striped cloth partly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes is your chance to personalize this soup and enhance its textures and flavors. Drizzle some extra virgin olive oil on top for silkiness, sprinkle fresh parsley for a crunchy herb hit, and if you like a bit of heat, scatter chili flakes liberally. A splash of red wine vinegar adds a surprising brightness that lifts the flavor beautifully.

Side Dishes

This soup pairs wonderfully with crusty bread to soak up the delicious broth, or a simple leafy green salad that adds refreshing crispness. For a heartier meal, a side of feta cheese is inviting, adding a salty creaminess that complements the lentils perfectly.

Creative Ways to Present

If you want to impress guests or just have fun with presentation, serve your soup in individual rustic bowls and top with a dollop of Greek yogurt or dollop of feta crumbles. You can also prepare it partially blended to create a creamy texture, then add some whole lentils for a dynamic mouthfeel. Garnish with edible flowers or serve with lemon wedges for an extra zest kick.

Make Ahead and Storage

Storing Leftovers

This Easy Greek Lentil Soup Recipe actually tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 4 days. Before serving, simply reheat gently on the stovetop or in the microwave.

Freezing

Lentil soup freezes beautifully, making it a fantastic meal prep option. Allow the soup to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Just be sure to leave some room at the top for expansion during freezing.

Reheating

When you’re ready to enjoy your frozen or refrigerated soup, thaw it overnight in the fridge if frozen. Reheat slowly over medium heat, stirring occasionally. Add a little extra broth or water if the soup thickened too much during storage, restoring it to the perfect consistency.

FAQs

Can I use red lentils instead of brown lentils?

Absolutely! Red lentils cook faster and tend to break down more, creating a creamier texture. This will slightly change the soup’s appearance and cooking time, so keep an eye on it and adjust cooking accordingly.

Is it necessary to use broth, or can I use water?

You can definitely use water instead of broth, especially if you prefer a lighter soup or are looking to reduce sodium. However, broth adds a savory depth that truly enhances the overall taste of the soup.

Can I make this soup vegan?

Yes, just make sure to use vegetable broth instead of chicken broth and avoid adding feta cheese when serving. The soup is naturally plant-based and flavorful on its own.

What’s the purpose of the red wine vinegar?

The red wine vinegar adds a bright, tangy note that cuts through the earthiness of the lentils and enriches the overall flavor profile. It’s optional but highly recommended for an authentic touch.

How do I know when the lentils are done?

The lentils are perfect when they are tender but still hold their shape and don’t feel mushy. This usually takes around 30 to 35 minutes, but start checking at 30 minutes to avoid overcooking.

Final Thoughts

There you have it, a hearty, healthy, and truly delicious Easy Greek Lentil Soup Recipe that’s incredibly satisfying to make and eat. It’s one of those dishes that’s both rustic and refined, perfect for sharing with family or enjoying as a cozy solo supper. Give it a try—you might just find your new favorite soup that feels like a warm hug in a bowl.

Print

Easy Greek Lentil Soup Recipe

Easy Greek Lentil Soup Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

This Easy Greek Lentil Soup is a hearty and flavorful vegetarian soup featuring brown lentils simmered with fresh vegetables, herbs, and spices. A comforting classic with Mediterranean flair, it’s perfect for a nourishing meal that’s simple to prepare. The soup can be enjoyed brothy or blended for creaminess, and is traditionally garnished with fresh parsley, extra virgin olive oil, and optional feta cheese.

  • Author: Martha
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 1 carrot, peeled and sliced
  • 1 stalk celery, sliced
  • 1 red bell pepper, stem and core removed and chopped
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon chili flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup brown lentils, picked over, rinsed and drained
  • 14 oz diced tomatoes or 2 tbsp tomato paste
  • 6 cups chicken or vegetable broth or stock
  • 1 bay leaf
  • ¼ cup fresh parsley, chopped

For Serving (Optional)

  • Chili pepper flakes
  • Extra virgin olive oil
  • More fresh chopped parsley
  • Feta cheese

Instructions

  1. Sauté Vegetables: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onions, sliced carrots, celery, and chopped red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 7-8 minutes.
  2. Add Aromatics and Lentils: Stir in minced garlic, brown lentils, dried oregano, dried thyme, chili flakes, salt, and black pepper. Cook for 1 minute while stirring to release the flavors.
  3. Add Liquids and Tomatoes: Pour in the diced tomatoes (or tomato paste), broth or stock, and add the bay leaf. Bring the mixture to a boil over medium-high heat.
  4. Simmer the Soup: Partially cover the pot and reduce heat to maintain a gentle simmer. Cook the soup for 30-35 minutes, or until the lentils are tender but still hold their shape.
  5. Finish and Serve: Remove the bay leaf. Stir in the fresh chopped parsley. Ladle the soup into bowls. Drizzle with extra virgin olive oil, more fresh parsley, and chili flakes as desired. Optionally, top with crumbled feta cheese.
  6. Optional Blending: For a creamier texture, remove the bay leaf and use an immersion blender or regular blender to partially or fully purée the soup before serving.

Notes

  • This recipe works well with red, yellow, brown, or green lentils. Avoid Puy or baby French lentils, as they hold their shape too firmly.
  • Cook times vary slightly depending on lentil type. Begin checking for doneness around 30 minutes.
  • The soup thickens as it sits or when refrigerated. Thin with extra broth or water as needed before serving.
  • You can use a combination of broth and water or just water, depending on preference.
  • Blending the soup is optional and can create a creamier consistency.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star