Greek Lentil Soup Recipe (Authentic & Easy!)

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I grew up watching my yiayia (grandmother) make this Greek Lentil Soup Recipe every Sunday afternoon in her tiny Athens kitchen. The smell of garlic and oregano would drift through the entire apartment building, and neighbors would peek in hoping for a bowl.

Years later, when I tried recreating it in my own kitchen, my first attempt was a disaster. I dumped all the ingredients in at once and ended up with mushy lentils and an oddly bitter taste from burnt garlic. After calling my yiayia in a panic, she walked me through it step by step, and I finally understood why she always insisted on adding things in a specific order.

Now this soup is my comfort food on cold evenings, and I’ve made it so many times that I can practically do it with my eyes closed. The bright tang of lemon juice at the end, the earthy warmth of cumin, and the satisfying texture of perfectly cooked lentils make this one of those recipes I turn to again and again.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6 servings
Difficulty Level	Easy

This pairs beautifully with my Tzatziki Sauce dolloped on top for an authentic Greek experience.

Table of Contents

Why You’ll Love This Greek Lentil Soup Recipe

This isn’t just another lentil soup. It’s packed with Mediterranean flavors that transport you straight to a seaside taverna in Greece.

The best part is how forgiving this recipe is. I once forgot to soak my lentils (you don’t need to anyway) and it still turned out perfectly. The soup actually tastes even better the next day after the flavors have had time to meld together.

Here’s what makes this soup absolutely irresistible:

Incredibly nutritious with plant-based protein, fiber, and iron from the lentils
Budget-friendly using simple pantry staples that cost just a few dollars
Naturally vegan without any substitutions needed
Meal prep champion that stays fresh in the fridge for up to 5 days
Authentic Greek flavor from traditional ingredients like bay leaves and red wine vinegar
One-pot wonder that minimizes cleanup time
Hearty and satisfying enough to serve as a complete meal
Customizable to accommodate different dietary preferences and tastes

Another favorite: Mediterranean Lentil Soup

Ingredients

This recipe uses simple, wholesome ingredients that you might already have in your pantry. I’ve learned that the quality of your olive oil really does make a difference here since it’s such a prominent flavor.

1½ cups (300g) brown or green lentils, rinsed and picked over
3 tablespoons extra virgin olive oil, plus more for drizzling
1 large onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
6 cups (1.4L) vegetable broth
1 can (14.5 oz/411g) diced tomatoes, with juices
2 bay leaves
2 tablespoons tomato paste
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon sea salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 tablespoons fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

You might also enjoy: Lentil Soup Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe come together so much more smoothly. I once tried making this in a flimsy pot and the bottom scorched because the heat distribution was terrible.

Large Dutch oven or heavy-bottomed pot (at least 5-quart capacity)
Sharp chef’s knife
Cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Fine-mesh strainer or colander
Ladle
Immersion blender (optional, for a creamier texture)

Read Also: Turkish Lentil Soup Recipe

Recommended Products for This Recipe

Over the years of making this soup, I’ve found a few products that genuinely make the process easier and the results better. These aren’t just random recommendations; they’re items I actually use in my own kitchen.

1. Le Creuset Enameled Cast Iron Dutch Oven

This pot distributes heat so evenly that I’ve never had ingredients stick or burn on the bottom, even when simmering for long periods. The heavy lid traps moisture perfectly, and the enamel coating makes cleanup a breeze. It’s pricey, but mine has lasted over a decade and shows no signs of wear.

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2. Organic Green Lentils

I switched to organic green lentils after noticing the conventional ones sometimes had small stones or debris. These cook evenly and have a fresher, earthier flavor that really elevates the soup. The texture holds up beautifully without turning mushy.

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3. San Marzano Crushed Tomatoes

These Italian tomatoes are sweeter and less acidic than regular canned tomatoes, which balances perfectly with the lemon juice. I started using them after a friend recommended them, and now I can’t go back. They add such a rich, authentic flavor.

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4. Extra Virgin Olive Oil from Greece

Since olive oil is such a key ingredient in Greek cooking, using an authentic Greek extra virgin olive oil makes a noticeable difference. It has a peppery, fruity finish that you’ll taste in every spoonful. I drizzle it on top just before serving too.

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For a lighter option, try: Red Lentil Soup Recipe

Step-by-Step Instructions: How to Make Greek Lentil Soup

The secret to this soup is building layers of flavor, not just throwing everything in at once. Take your time with the aromatics in the first step, and you’ll be rewarded with incredible depth.

1. Prepare the Lentils

Rinse the lentils in a fine-mesh strainer under cold running water, swishing them around with your hand.
Pick through them carefully to remove any small stones, debris, or shriveled lentils.
Set them aside in a bowl to drain while you prep the vegetables.
This step is crucial because even one small stone can ruin someone’s experience of an otherwise perfect soup.

2. Sauté the Aromatics

Heat the olive oil in your Dutch oven over medium heat for about 1 minute until it shimmers.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
The onion should not brown, so if you see any color developing, reduce the heat slightly.
Add the diced carrots and celery, cooking for another 5 minutes until they begin to soften.
Stir occasionally to prevent sticking, scraping any browned bits from the bottom of the pot.
These vegetables form the flavor base, so don’t rush this step.

3. Add the Garlic and Spices

Push the vegetables to the sides of the pot, creating a well in the center.
Add the minced garlic to the well and cook for 30-45 seconds until fragrant, stirring constantly.
Be vigilant here because garlic burns quickly and will turn bitter if overcooked.
Immediately stir in the cumin, oregano, and smoked paprika, cooking for another 30 seconds.
The spices should become aromatic and coat the vegetables evenly.
This toasting process releases the essential oils and intensifies the flavors dramatically.

4. Add Tomato Paste and Deglaze

Stir in the tomato paste, coating the vegetables and breaking it up with your spoon.
Cook the tomato paste for 2-3 minutes, stirring frequently, until it deepens to a brick-red color.
This caramelizes the sugars in the paste and removes any raw, tinny taste.
Pour in the red wine vinegar and scrape the bottom of the pot vigorously with your wooden spoon.
All those flavorful browned bits should dissolve into the liquid.
Let the vinegar cook for about 1 minute until the sharp smell mellows.

5. Add the Lentils and Liquid

Pour in the rinsed lentils, stirring to coat them with the aromatic mixture.
Add the diced tomatoes with their juices, breaking up any large chunks with your spoon.
Pour in the vegetable broth, making sure all the lentils are submerged.
Drop in the bay leaves, nestling them into the liquid.
Increase the heat to high and bring the soup to a rolling boil.
This should take about 5-7 minutes depending on your stove.

6. Simmer the Soup

Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
Partially cover the pot with the lid, leaving about a 1-inch gap for steam to escape.
Simmer for 30-35 minutes, stirring every 10 minutes to prevent sticking.
The lentils are done when they’re tender but still hold their shape.
Test them by pressing one between your fingers; it should squish easily but not be mushy.
If the soup gets too thick during cooking, add ½ cup of water or broth at a time.

7. Season and Finish

Remove the bay leaves and discard them.
Stir in the fresh lemon juice, which brightens all the flavors immediately.
Add the salt and black pepper, starting with the amounts listed.
Taste the soup and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
For a creamier texture, use an immersion blender to partially blend the soup, leaving about half the lentils whole.
Let the soup rest off the heat for 5 minutes before serving to allow the flavors to settle.

8. Serve and Garnish

Ladle the hot soup into bowls, filling them about three-quarters full.
Drizzle each serving with a generous swirl of extra virgin olive oil.
Sprinkle fresh chopped parsley over the top for color and freshness.
Serve with lemon wedges on the side so diners can add extra brightness to taste.
Pair with crusty bread for dipping into the flavorful broth.

This same technique works wonderfully in Sausage Lentil Soup if you want a heartier version.

Tips for The Best Greek Lentil Soup

I’ve made this soup at least fifty times, and here are the hard-won lessons that make the difference between good and absolutely exceptional.

Don’t skip rinsing the lentils. I learned this the hard way when my soup tasted gritty because of dust and debris.
Use a heavy-bottomed pot. Thin pots cause hot spots that can burn the aromatics and ruin the whole batch.
Toast your spices before adding liquid. This 30-second step releases oils that make the flavors so much more complex and aromatic.
Add lemon juice at the end, not during cooking. Heat destroys the bright, fresh citrus notes you want in the finished soup.
Taste before serving and adjust. My yiayia always said a good cook tastes at every stage, and I’ve found this soup needs different amounts of salt depending on your broth.
Let it rest for 5 minutes after cooking. The lentils continue to absorb liquid and flavors, making the soup even better.
Control the thickness. If too thick, add broth; if too thin, simmer uncovered for 10 more minutes.
Store the soup plain. Add lemon juice and olive oil drizzle fresh when reheating for the best flavor.

Read Also: Avgolemono Soup Recipe

What to Serve with Greek Lentil Soup

This soup is hearty enough to stand alone, but pairing it with the right sides turns it into a proper Greek feast. I usually serve at least two or three of these alongside.

Crusty bread for soaking up every last drop of the savory broth
Tzatziki Sauce for dolloping on top or spreading on bread
Homemade Biscuits for a comforting, pillowy accompaniment
Greek salad with tomatoes, cucumbers, olives, and feta cheese
Deviled Eggs as a protein-rich starter
Pita bread warmed and brushed with olive oil and za’atar
Feta cheese crumbled on top of the soup for salty richness
Kalamata olives served on the side for briny contrast
Grilled vegetables like zucchini and eggplant drizzled with olive oil
Spanakopita (spinach pie) for a traditional Greek pairing

You might also enjoy: Pasta Fagioli Recipe

Variations of Greek Lentil Soup

One of the reasons I make this soup so often is how adaptable it is. Here are my favorite ways to switch things up based on what’s in the fridge or who I’m cooking for.

Add leafy greens like spinach, kale, or Swiss chard during the last 5 minutes of cooking for extra nutrients and color.
Make it heartier by adding diced potatoes along with the carrots and celery for a more filling meal.
Protein boost with cooked Italian sausage, shredded chicken, or crispy bacon stirred in before serving.
Spicy version by adding ½ teaspoon red pepper flakes with the spices or a diced jalapeño with the aromatics.
Creamy style by blending half the soup until smooth and stirring it back into the chunky portion.
Red lentil swap for a faster-cooking, creamier soup that’s ready in just 20 minutes of simmering.
Italian twist by swapping oregano for Italian seasoning and adding fresh basil at the end.
Smoky variation with an extra teaspoon of smoked paprika and some diced roasted red peppers.
Moroccan-inspired by adding ½ teaspoon cinnamon, ½ teaspoon turmeric, and a pinch of saffron with the spices.

Another favorite: Zuppa Toscana Recipe

Storage and Reheating

This soup is actually one of those magical recipes that improves with time. I often make a double batch specifically so I have leftovers throughout the week.

Refrigerator Storage:

Let the soup cool completely to room temperature before storing, which takes about 30-45 minutes.
Transfer to airtight containers, leaving about an inch of headspace since the lentils expand slightly.
Store in the refrigerator for up to 5 days.
The soup will thicken considerably as it sits, so add a splash of broth or water when reheating.

Freezer Storage:

Cool the soup completely and transfer to freezer-safe containers or heavy-duty freezer bags.
Leave 1-2 inches of headspace for expansion during freezing.
Label with the date and contents, as I’ve learned the hard way that unlabeled containers are a mystery.
Freeze for up to 3 months for best quality.
Thaw overnight in the refrigerator before reheating.

Reheating Instructions:

Stovetop: Reheat in a pot over medium heat, stirring occasionally and adding liquid as needed to reach desired consistency, about 5-8 minutes.
Microwave: Heat individual portions in microwave-safe bowls on high for 2-3 minutes, stirring halfway through.
Add a fresh squeeze of lemon juice and drizzle of olive oil after reheating to brighten the flavors.

For a lighter option, try: Asparagus Soup Recipe

Nutritional Facts

Per Serving (based on 6 servings):

Calories: 245
Protein: 13g
Carbohydrates: 38g
Dietary Fiber: 15g
Sugars: 6g
Fat: 5g
Saturated Fat: 0.7g
Sodium: 680mg
Potassium: 685mg
Iron: 4.5mg
Vitamin A: 3250 IU
Vitamin C: 12mg
Calcium: 55mg

This soup is naturally low in fat and calories while being incredibly high in fiber and plant-based protein. It’s also rich in iron, making it an excellent choice for vegetarians and vegans.

Read Also: Italian Wedding Soup Recipe

Health Benefits of Key Ingredients

Beyond just tasting incredible, this soup is packed with ingredients that genuinely nourish your body. My doctor actually recommended I eat more lentils for their health benefits, which made me even happier about this recipe.

Lentils are nutritional powerhouses loaded with plant-based protein, complex carbohydrates, and soluble fiber that keeps you feeling full for hours. They’re rich in folate, iron, and magnesium, which support everything from energy production to heart health. The resistant starch in lentils also acts as a prebiotic, feeding beneficial gut bacteria.

Olive Oil contains heart-healthy monounsaturated fats and powerful antioxidants like oleocanthal, which has anti-inflammatory properties similar to ibuprofen. Regular consumption is linked to reduced risk of heart disease and improved cholesterol levels.

Garlic has been used medicinally for thousands of years and contains compounds like allicin that boost immune function and may help lower blood pressure. I notice I get sick less often during winter when I’m eating this soup regularly.

Tomatoes are rich in lycopene, a powerful antioxidant that’s actually more bioavailable in cooked tomatoes than raw. They also provide vitamins C and K, potassium, and folate.

Carrots deliver beta-carotene, which your body converts to vitamin A for eye health and immune support. The fat from olive oil in this soup helps your body absorb these fat-soluble nutrients better.

Celery provides antioxidants and anti-inflammatory compounds while being extremely low in calories. It’s also a good source of vitamin K, which is important for bone health.

Another favorite: Taco Soup Recipe

FAQs About Greek Lentil Soup

1. Do I need to soak the lentils before making this soup?

No, you don’t need to soak lentils for this recipe. Unlike dried beans, lentils cook relatively quickly and don’t require pre-soaking. Simply rinse them well under cold water to remove any dust or debris, and they’re ready to use.

2. Can I use red lentils instead of green or brown lentils?

Yes, but the texture will be different. Red lentils break down during cooking and create a creamier, thicker soup that’s almost puree-like. They also cook faster, in about 15-20 minutes instead of 30-35 minutes. I love red lentils, but they give you a completely different soup experience.

3. Why is my soup too thick or too thin?

Lentils absorb a lot of liquid as they cook and even more as they sit in the refrigerator. If your soup is too thick, simply add vegetable broth or water ½ cup at a time until you reach your desired consistency. If it’s too thin, simmer it uncovered for 10-15 minutes to allow some liquid to evaporate and the lentils to break down slightly.

4. Can I make this soup in a slow cooker or Instant Pot?

Absolutely! For the slow cooker, sauté the aromatics and spices on the stovetop first, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For the Instant Pot, use the sauté function for the aromatics, then add everything else, seal, and cook on high pressure for 15 minutes with a 10-minute natural release.

5. How can I make this soup more filling?

While the soup is already quite hearty, you can make it even more substantial by adding diced potatoes, cooked pasta, or quinoa during the last 15 minutes of cooking. I sometimes stir in a handful of baby spinach or chopped kale right before serving for extra nutrients. Serving it with crusty bread or over rice also makes it more filling.

You might also enjoy: Chicken Gnocchi Soup Recipe

Final Thoughts

This Greek Lentil Soup Recipe is more than just a meal to me. It’s a connection to my heritage and a reminder of Sunday afternoons in my yiayia’s kitchen.

Every time I make it, I’m transported back to those simple, comforting moments. I hope this soup brings you as much joy and warmth as it has brought to my family over the years.

Give it a try and let me know how it turns out. I’d love to hear about any tweaks you make or family traditions you incorporate!

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