Greek Lentil Soup Recipe

Picture a steaming bowl of Greek Lentil Soup, its aroma filling your kitchen with warmth and inviting comfort.

There’s something about the earthy scent of lentils mingling with the sweetness of sautéed onions and garlic that feels like a cozy embrace.

This delightful dish isn’t only simple to make but also incredibly fulfilling.

As the lentils simmer, they transform into a hearty, flavorful soup infused with oregano and a hint of tangy vinegar.

Let’s bring this dish to life!

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 measuring cup
• 1 chopping board
• 1 knife

Ingredients

• 1 cup dried lentils
• 6 cups water
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 celery stalk, sliced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons red wine vinegar

Cook & Prep Time

To efficiently manage your time while preparing and cooking Greek Lentil Soup, follow this timeline:

1. Reading & Preparation (5 minutes)
   • Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and gather all necessary ingredients and equipment.
2. Prep Work (10 minutes)
   • Rinse the lentils under cold water and drain.
   • Chop the onion, mince the garlic, and slice the carrots and celery.
3. Cooking (45 minutes)
   • 0-5 minutes: Heat the olive oil in a large pot over medium heat.
   • 5-10 minutes: Add the chopped onion and garlic to the pot, sauté until the onion is translucent.
   • 10-15 minutes: Stir in the carrots and celery, cook for an additional 5 minutes.
   • 15-20 minutes: Add the lentils, water, crushed tomatoes, oregano, bay leaf, salt, and pepper to the pot.
   • 20 minutes: Bring the mixture to a boil.
   • 20-65 minutes: Reduce the heat to low and let the soup simmer for 45 minutes.
4. Final Steps (5 minutes)
   • 65-70 minutes: Remove the bay leaf, stir in the red wine vinegar.
5. Resting Time (10 minutes)
   • Let the soup rest for 10 minutes before serving to allow flavors to meld.

Adjust the timeline as needed based on your personal pace or if additional steps are required.

Recipe Instructions

Rinse the lentils under cold water and drain.

In a large pot, heat the olive oil over medium heat.

Add the chopped onion and garlic, and sauté until the onion is translucent.

Stir in the carrots and celery, cooking for an additional 5 minutes.

Add the lentils, water, crushed tomatoes, oregano, bay leaf, salt, and pepper to the pot.

Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes.

Remove the bay leaf and stir in the red wine vinegar.

Let the soup rest for 10 minutes before serving.

Serving Tips

• Crusty Bread: Pair the soup with a slice of crusty bread to soak up the flavorful broth.
• Feta Cheese: Sprinkle some crumbled feta cheese on top for a creamy, salty contrast.
• Greek Salad: Serve alongside a fresh Greek salad for a complete Mediterranean meal.
• Lemon Wedges: Offer lemon wedges for an extra burst of citrusy freshness.
• Olives: Add a side of olives for a briny, tangy complement to the soup’s flavors.

Storage

To store Greek Lentil Soup, let it cool completely.

Then transfer it to an airtight container.

Refrigerate for up to 4 days or freeze for up to 3 months.

Reheat before serving.

Freezing

To freeze Greek Lentil Soup, let it cool completely.

Then, transfer it to airtight containers. Leave space for expansion.

Label with the date and freeze for up to 3 months.

Thaw overnight in the fridge.

Reheating

To reheat Greek Lentil Soup, gently warm it on the stove over low heat.

Stir occasionally.

Alternatively, microwave it in a microwave-safe bowl, covered, in 1-minute intervals until hot.

Final Thoughts

Greek Lentil Soup is a hearty and nutritious dish that embodies the flavors of traditional Greek cuisine.

This simple yet satisfying recipe is perfect for both beginners and seasoned cooks looking to enjoy a wholesome meal.

After preparing the soup, don’t forget to let it rest for 10 minutes to allow the flavors to meld beautifully.

Serve it with a slice of crusty bread or a side salad for a complete meal.

Enjoy this delightful soup with family and friends, as it makes for a comforting bowl of goodness.

Frequently Asked Questions

Can I Use Canned Lentils Instead of Dried Lentils?

You can substitute canned lentils for dried. Drain and rinse them before adding. Reduce cooking time to integrate flavors, as canned lentils are pre-cooked. Adjust seasoning and vinegar balance to achieve ideal taste and presentation.

What Can I Substitute for Red Wine Vinegar?

You can substitute red wine vinegar with an equal amount of balsamic vinegar for a deeper flavor profile. Alternatively, use apple cider vinegar for a milder acidity. Make certain the substitute complements the dish’s overall taste and presentation.

Is This Soup Suitable for a Vegan Diet?

Yes, the soup’s composition fully aligns with vegan dietary standards. Utilize high-quality, plant-based ingredients to enhance the dish’s visual appeal. Garnish with fresh herbs before plating to elevate the presentation and flavor profile.

How Can I Make the Soup Spicier?

Enhance the soup’s heat by incorporating cayenne pepper or red pepper flakes during the sautéing stage. Ascertain even distribution for balanced spiciness. For visual appeal, garnish with a sprinkle of chili powder before serving.

Can I Add Meat to the Soup for Extra Protein?

Incorporate diced lamb or sliced sausage to elevate protein content. Sear the meat separately to develop a crust, then integrate during the simmering phase. Guarantee even distribution for harmonious flavor synergy, enhancing both texture and visual presentation.

Greek Lentil Soup

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soup

Cuisine Greek

Servings 6 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 measuring cup
• 1 chopping board
• 1 Knife

Ingredients

  

1x2x3x

• 1 cup dried lentils
• 6 cups water
• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 carrots sliced
• 1 celery stalk sliced
• 1 can crushed tomatoes 14 oz
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons red wine vinegar

Instructions

 

• Rinse the lentils under cold water and drain.
• In a large pot, heat the olive oil over medium heat.
• Add the chopped onion and garlic, and sauté until the onion is translucent.
• Stir in the carrots and celery, cooking for an additional 5 minutes.
• Add the lentils, water, crushed tomatoes, oregano, bay leaf, salt, and pepper to the pot.
• Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes.
• Remove the bay leaf and stir in the red wine vinegar.
• Let the soup rest for 10 minutes before serving.

Notes

For best results, ensure that the lentils are thoroughly rinsed to remove any debris or dirt. Adjust the seasoning to taste, and consider adding a splash more vinegar for extra tanginess. This soup can be made ahead of time and reheated, as the flavors develop even more after a day.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.