Greek Lentil Soup
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.
Equipment
- Large Dutch oven or heavy-bottomed pot - At least 5-quart capacity
- Fine-mesh strainer or colander - For rinsing lentils
- 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
Tried this recipe?Let us know how it was!