Greek Lentil Soup
Cozy Up with a Bowl of Authentic Greek Lentil Soup
Looking for a hearty, healthy, and incredibly flavorful soup? Look no further than this classic Greek Lentil Soup! This recipe brings the warm, comforting flavors of the Mediterranean right to your kitchen. It’s perfect for a chilly evening, a light lunch, or a satisfying dinner. Lentil soup is a staple in Greek cuisine, and for good reason – it’s packed with protein, fiber, and essential nutrients. This version is simple to make, using readily available ingredients, and delivers a truly authentic taste.
Why You’ll Love This Greek Lentil Soup:
- Healthy & Nutritious: Lentils are a nutritional powerhouse, providing plant-based protein, fiber, iron, and folate.
- Flavorful & Aromatic: The combination of lentils, vegetables, oregano, and a touch of vinegar creates a wonderfully complex and satisfying flavor.
- Easy to Make: This recipe is surprisingly simple, requiring minimal effort for maximum flavor.
- Budget-Friendly: Lentils are an affordable ingredient, making this soup a great option for those on a budget.
- Versatile: Enjoy it as a main course or a side dish. It’s also fantastic reheated, making it perfect for meal prepping.
Tips for the Best Greek Lentil Soup:
- Lentil Choice: Brown or green lentils work best in this recipe. Avoid red lentils, as they tend to break down and create a mushy texture.
- Don’t Skip the Bay Leaves: Bay leaves add a subtle but essential layer of flavor. Remember to remove them before serving!
- Vinegar is Key: The red wine vinegar brightens the flavors and adds a delightful tang. Don’t be afraid to adjust the amount to your liking.
- Simmer, Don’t Boil: Simmering the soup gently allows the lentils to cook through and the flavors to meld together.
- Garnish with Freshness: A sprinkle of fresh parsley and a crumble of feta cheese (optional) adds a burst of flavor and texture.
Frequently Asked Questions:
Q: Can I use vegetable broth instead of water?
A: Absolutely! Using vegetable broth will enhance the flavor of the soup. Chicken broth also works well if you’re not vegetarian.
Q: Can I make this soup in an Instant Pot?
A: Yes! Reduce the cooking time to about 20-25 minutes on high pressure, followed by a natural pressure release.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers.
Q: Is this soup gluten-free and vegan?
A: Yes, this soup is naturally gluten-free and vegan. Just be sure to omit the feta cheese if you’re following a vegan diet.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a Greek salad, or a side of grilled vegetables.
Greek Lentil Soup
Ingredients
- 2 cups uncooked lentils
- 8 cups water
- 1 chopped onion
- 2 chopped carrot
- 2 chopped celery rib
- 1 chopped potato (about 1/2 cup)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 bay leaves bay leaves
- 2 teaspoons fine sea salt
- 2 teaspoons red wine vinegar
Instructions
- Wash lentils in a strainer and set aside.
- Add olive oil to a soup pot and sauté the onion, carrot, and celery until the onion is translucent; about 2 minutes.
- Stir in the water or broth, rinsed lentils, potato, bay leaves, dried oregano, and salt. Bring to a simmer and cook until the lentils are very soft; about 30 to 40 minutes.
- Stir in the vinegar and serve topped with fresh parsley and feta if desired.
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