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Easy Greek Red Lentil Soup Recipe

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4.2 from 10 reviews

  • Author: Sara
  • Total Time: 33 minutes
  • Yield: Serves 6
  • Diet: Vegan

Description

This easy Greek red lentil soup is a creamy, comforting dish made with red lentils, aromatic spices, and fresh vegetables. The soup features a tomato-based broth infused with cumin, oregano, and rosemary, finished with a bright splash of lemon juice and fresh parsley. It can be enjoyed vegan or topped with salty feta cheese for added richness, offering a flavorful and wholesome meal in just 33 minutes.

Ingredients

Soup Base

  • 3 tbsp extra virgin olive oil (Early Harvest recommended)
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, chopped

Spices & Herbs

  • 3 tsp dry oregano
  • 1 1/2 tsp cumin
  • 1 tsp rosemary
  • 1/2 tsp red pepper flakes
  • 2 dry bay leaves

Main Ingredients

  • 1 cup crushed tomatoes (canned)
  • 7 cups low-sodium vegetable broth
  • 2 cups red lentils, rinsed and drained
  • Kosher salt, to taste

Finishing Touches

  • Zest of 1 lemon
  • Juice of 2 lemons
  • Fresh parsley for garnish
  • Crumbled feta cheese to serve, optional

Instructions

  1. Heat Oil and Sauté Vegetables: Heat 3 tablespoons of extra virgin olive oil in a large pot over medium heat until shimmering but not smoking. Add the chopped onions, carrots, and minced garlic. Cook, stirring regularly, for 3 to 4 minutes until the vegetables begin to soften.
  2. Add Spices and Bay Leaves: Stir in the dry oregano, cumin, rosemary, red pepper flakes, and bay leaves. Cook for a few seconds until the spices are fragrant, stirring constantly to prevent burning.
  3. Add Liquids and Lentils: Pour in the crushed tomatoes, vegetable broth, and rinsed red lentils. Season with kosher salt to taste. Increase the heat and bring the soup to a boil.
  4. Simmer the Soup: Once boiling, reduce the heat to a simmer and cook uncovered for 15 to 20 minutes, or until the lentils are fully tender and cooked through.
  5. Puree to Creamy Consistency: Remove the pot from heat and let the soup cool slightly if time allows. Using an immersion blender, pulse a few times until the soup reaches a creamy, smooth texture. Alternatively, blend in batches using a food processor or stand blender, taking care to avoid overflow.
  6. Reheat and Finish: Return the pureed soup to the stove over low heat and stir gently to warm through. Add the lemon zest, lemon juice, and freshly chopped parsley, stirring to combine.
  7. Serve: Ladle the soup into serving bowls, drizzle with extra virgin olive oil, and top with crumbled feta cheese if desired. Serve with crusty bread for a complete meal.

Notes

  • Ensure the lentils are fully cooked before blending to achieve the best texture.
  • For a vegan version, omit the feta cheese topping.
  • Use an immersion blender on low speed to reduce mess and make blending easier; if using a standard blender, blend in small batches.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop over medium heat, stirring occasionally; adding extra broth can help adjust the consistency if it thickens too much.
  • Using fresh, high quality extra virgin olive oil (like Early Harvest EVOO) enhances flavor.
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

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