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lentil soup cooking instructions

Greek Lentil Soup

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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Greek
Servings 6 servings

Equipment

  • 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 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.
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