Print

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.

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.

Find it online: https://marthatasty.com/easy-greek-lentil-soup-recipe/