Go Back
+ servings
A photo of Greek lentil soup in a rustic bowl sitting on a yellow plate
Print

Greek Lentil Soup- "Fakes"

A soup with simple flavors, stacked with protein and iron, and amazing taste. Brings me the comfort of home every time.
Course Soup
Cuisine Greek
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 232kcal
Author Sophia DeSantis

Ingredients

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.

Nutrition

Calories: 232kcal | Carbohydrates: 41g | Protein: 13g | Sodium: 226mg | Potassium: 740mg | Fiber: 16g | Sugar: 8g | Vitamin A: 5235IU | Vitamin C: 9.7mg | Calcium: 66mg | Iron: 4mg