A soup with simple flavors, stacked with protein and iron, and amazing taste. This Greek lentil soup brings me the comfort of home every time.
A few weeks back I casually posted a picture of the lentil soup my mom brings over for us from time to time. I got an overwhelming request for the recipe so I decided it’s about time I post another recipe from Yiayia, the Greek cooking machine.
Her last recipe I posted was the amazing Whipped Hummus she makes and I have gotten loads of positive feedback from that! I also have another soup of hers that readers have requested, so look for that in the coming weeks too.
This Greek lentil soup is really simple, but oh so good! I grew up eating it, and although I didn’t appreciate it much as a kid, my kids literally DEVOUR it every time she makes it.
And I’m talking, 4 bowls full I can barely get any, type of devour. I don’t have any issue with this whatsoever since it is stocked full of protein, iron, veggies and so much goodness.
I mean, it could be worse than your kids demanding Greek lentil soup right? By the way, take note of the adorable red flower in some of these pictures, my oldest picked it for me while at the park with Yiayia the day I was photographing this soup. I just had to add it in 😉
I truly think the simpleness of it is really what makes this a great lentil soup. There aren’t too many flavors battling so the flavor of the lentils and veggies it has can really come out. It’s a traditional nothing fancy kind of soup that hits the spot when you’re looking for that cozy meal. It reminds me of home and childhood, so always brings me comfort.
Tips For Making This Greek Lentil Soup
- Make sure to have lots of fresh crusty bread on hand for dunking
- I saute the veggies in vegetable broth but you can also use your favorite oil
- The salt, pepper and oregano are to taste, so start with a little bit and continue to try the soup until you achieve the flavor you want.
- I use French green lentils in this because I like the less cooked consistency of lentils, but you can use any color. Green are the most “al dente”, brown are a little softer and red are the most soft. I wouldn’t suggest red as they may get too mushy. But make sure to check your lentils while pre-cooking to make sure they are cooked enough as they vary in cooking time depending on color used.
- Traditionally this soup is also topped off with the white vinegar and lemon juice, but I prefer to add a touch of hot sauce like my dad!
- Tips to prep ahead: Wash and chop the veggies. Rinse and partially cook the lentils.
- Baby/toddler food idea: Blend soup with an immersion blender or put into blender for baby food. If your baby is still sensitive to acidic food like tomatoes, do not add tomato sauce. You can serve to toddler as is or strain out broth for a less messy meal. You can also pulse to make it a thicker porridge like meal.
Greek Lentil Soup- "Fakes"
Ingredients
- 1 cup lentils see note
- 1 medium sweet onion
- 2 large carrots
- 2 sticks of celery
- 4 cups veggie broth , low sodium if needed
- extra broth or oil to sauté
- 2 - 4 tablespoons tomato sauce
- 3 cloves garlic
- 3 bay leaves
- sea salt , to taste
- ground black pepper , to taste
- dried oregano , to taste
Traditional toppings to drizzle on top:
- vinegar
- lemon juice
- hot sauce (not traditional but I love it)
Instructions
- Rinse the lentils and add them to a pot. Cover with water and bring to a boil. Cook for about three minutes or until half done. Strain and set aside.
- Peel and chop the onion, carrots and celery and slice the garlic cloves.
- In the pot, sauté the onion, carrot and celery with veggie broth or oil until semi soft. Add the garlic and sauté for about one minute.
- Add lentils and tomato sauce and stir for one minute. Start with 2 tablespoons tomato sauce and add more according to preferred flavor.
- Add the 4 cups of veggie broth, and bay leaves. Then and oregano, salt and pepper to taste.
- Bring to a boil and simmer over very low heat until lentils and vegetables are cooked, about 15 minutes. Check periodically to see if more broth is needed. Enjoy!
Notes
- I sauté with veggie broth but you can also use your favorite oil.
- The salt, pepper and oregano are to taste, so start with a little bit and continue to try the soup until you achieve the flavor you want.
- I use French green lentils in this because I like the less cooked consistency of lentils, but you can use any color. Green are the most "al dente", brown are a little softer and red are the most soft. I wouldn't suggest red as they may get too mushy. But make sure to check your lentils while pre-cooking to make sure they are cooked enough as they vary in cooking time depending on color used.
- Traditionally this soup is also topped off with the white vinegar and lemon juice, but I prefer to add a touch of hot sauce like my dad!
- Tips to prep ahead: Wash and chop the veggies. Rinse and partially cook the lentils.
- Baby/toddler food idea: Blend soup with an immersion blender or put into blender for baby food. If your baby is still sensitive to acidic food like tomatoes, do not add tomato sauce. You can serve to toddler as is or strain out broth for a less messy meal. You can also pulse to make it a thicker porridge like meal.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Aaron says
This is an awesome go-to recipe for Vegans and Vegetarians! Thanks for sharing.
veggiesdontbite says
You are welcome Aaron! So happy you like it!
Melissa says
This was excellent! Even my Greek husband thought so 😉
Not exactly like his Mom’s (of course) but he ate two bowls of it – as did my toddler son!
We’ll make this again – thanks so much!
veggiesdontbite says
Hi Melissa!! I am so happy to hear! We love this soup so much. And of course, we all love our own Greek mom’s food. HAHA!
Carol says
This is THE best lentil soup ever!! — hands down!
Love the simplicity of the recipe.
Flavor is perfection. Texture too!
My husband and a neighbor LOVED it…me too.
Will make again + again.
Thank you!!!
veggiesdontbite says
Awe Carol! Yay! I am thrilled that you guys loved it! My mom is actually here right now and read your review. It is her recipe that has been passed down to me, she is very happy she can pass it on to others! Thank you so so much for leaving a review!
Carol says
Thanks for such a delicious recipe, Mom!!! Going to try your whipped hummus next!
Keep the delish coming!
veggiesdontbite says
So happy you liked it!!
Donna says
This is the best lentil soup I’ve ever tasted. The lemon juice and vinegar at the end really lifts it. I will definitely be making this again. Big thanks to you and your Mum for this yummy recipe.
veggiesdontbite says
Wow thank you so much Donna!!! It really is one of my favorite soups. I’m so happy you enjoyed it as much as we do!
Vicky K (Beauty and the food beast) says
I guess you are from Greece!!!!!!!
Love lentil soup…we don’t usually use carrots and celery….but i guess it will be yummy!!
But…why not using oil???without oil they won’t taste nice…they will be like steamed or nerovrasta (water boiled) as we say in Greece!
veggiesdontbite says
Hi Vicky! Yes, I am Greek! My parents were born and raised there and I am first generation here in the US. My mom always used carrots and celery in her fakes, so this recipe is based on her original. It is very good! As for the oil, I tend not to use much oil in my cooking for health reasons. I use mostly whole food fats like nuts, avocado and others, but only use a touch of oil when I feel it is necessary for taste purposes. In this soup I don’t feel it is needed. You can saute the vegetables in broth, not water, and get a wonderful taste without the added oil fats. But you can also use oil to saute if you wish! Thank you for being here! Efxaristo!
Adrienne says
Hi! Does this lentil soup recipe freeze well? I’m making my mom freezer soups for Christmas and think this would be a hit – but I’ve never frozen lentil soup! Thanks!