Go Back
–+ servings
Greek Lentil Soup Recipe

Greek Lentil Soup

Wholesome Cove
This authentic Greek Lentil Soup (Fakes) is a hearty, nourishing one-pot meal built on layers of Mediterranean flavor — fragrant garlic, earthy cumin, dried oregano, and a bright finish of fresh lemon juice and red wine vinegar. Naturally vegan, budget-friendly, and ready in under an hour, it tastes even better the next day, making it the ultimate meal-prep comfort food.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Greek
Servings 6 servings
Calories 245 kcal

Equipment

  • 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 - For rinsing lentils
  • Ladle
  • Immersion blender - (optional) For a creamier texture

Ingredients
  

  • 1½ cups brown or green lentils - 300g, rinsed and picked over
  • 3 tbsp 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 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 6 cups vegetable broth - 1.4L
  • 14.5 oz canned diced tomatoes - 411g, with juices
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt - plus more to taste
  • ½ tsp black pepper - plus more to taste

For Garnish & Serving

  • 2 tbsp fresh parsley - chopped
  • lemon wedges - for serving

Instructions
 

  • Rinse the lentils in a fine-mesh strainer under cold running water, swishing them around to remove dust and debris. Pick through carefully to remove any stones or shriveled lentils, then set aside to drain.
  • Heat 3 tablespoons olive oil in a large Dutch oven over medium heat until shimmering. Add the diced onion and cook for 5–7 minutes until soft and translucent, then add carrots and celery and cook another 5 minutes, stirring occasionally.
  • Push vegetables to the sides and add minced garlic to the center; cook 30–45 seconds until fragrant, stirring constantly. Stir in the cumin, oregano, and smoked paprika and cook another 30 seconds until aromatic.
  • Stir in the tomato paste and cook 2–3 minutes, stirring frequently, until it deepens to brick-red. Pour in the red wine vinegar and scrape up any browned bits from the bottom of the pot; let cook 1 minute.
  • Stir in the rinsed lentils, diced tomatoes with juices, vegetable broth, and bay leaves, making sure all lentils are submerged. Increase heat to high and bring to a rolling boil, about 5–7 minutes.
  • Reduce heat to medium-low, partially cover (leave a 1-inch gap), and simmer for 30–35 minutes, stirring every 10 minutes, until lentils are tender but still hold their shape. Add ½ cup broth or water if the soup becomes too thick.
  • Remove and discard bay leaves, then stir in fresh lemon juice, salt, and pepper; taste and adjust seasoning. For a creamier texture, use an immersion blender to partially blend the soup, then let rest off heat for 5 minutes.
  • Ladle soup into bowls and drizzle each serving with extra virgin olive oil. Garnish with fresh chopped parsley and serve with lemon wedges and crusty bread on the side.

Notes

  • Always rinse lentils thoroughly before cooking to remove dust, debris, and any small stones.
  • Use a heavy-bottomed Dutch oven for even heat distribution — thin pots can cause hot spots that burn the aromatics.
  • Toast the spices for 30 seconds before adding liquid to release their essential oils and deepen the flavor significantly.
  • Add lemon juice at the very end of cooking — heat destroys the bright, fresh citrus notes you want in the finished soup.
  • No soaking required! Unlike dried beans, lentils cook quickly without pre-soaking.
  • The soup thickens considerably as it sits. When reheating, add a splash of broth or water to reach your desired consistency.
  • For best leftover flavor, add the olive oil drizzle and lemon juice fresh after reheating rather than storing with them.
  • Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
  • To make it creamier, partially blend with an immersion blender, leaving about half the lentils whole for texture.
  • Customize by stirring in a handful of spinach or kale in the last 5 minutes, or swap green/brown lentils for red lentils for a faster, smoother soup.

Nutrition

Serving: 1BowlCalories: 245kcalCarbohydrates: 38gProtein: 13gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.4gSodium: 680mgPotassium: 685mgFiber: 15gSugar: 6gVitamin A: 65IUVitamin C: 13mgCalcium: 6mgIron: 25mg
Keyword easy lentil soup, fakes soup, Greek lentil soup, Mediterranean soup, vegan lentil soup
Tried this recipe?Let us know how it was!