Okay, so you want something healthy *and* delicious, but you’re short on time? I totally get it! That’s where this easy Greek red lentil soup recipe comes in. Seriously, it’s a game-changer. Think cozy, comforting, and bursting with those amazing Mediterranean flavors we all crave. I’m talking herbs, lemon, a little kick of spice… mmm!
My own love affair with Greek food started years ago on a little island vacation. I stumbled into this tiny taverna, and the aroma of simmering herbs just pulled me in. This recipe? It’s my attempt to bottle that magic. And honestly, it’s become a staple in my kitchen. My friends *always* ask me to make it. This easy Greek red lentil soup recipe is something truly special, and I can’t wait to share it with you!
Why You'll Love This Easy Greek Red Lentil Soup Recipe
Okay, so why should *you* make this soup? Let me tell you, it’s not just ’cause I say so! Here’s the lowdown on why this easy Greek red lentil soup recipe is gonna become your new weeknight go-to:
- Super quick to whip up!
- Seriously easy – anyone can make it, trust me.
- Packed with flavor that’ll make your tastebuds sing.
- Good for you! Hello, lentils!
- Vegetarian AND delicious.
- Won’t break the bank. Gotta love a budget-friendly meal!
Quick & Easy Easy Greek Red Lentil Soup Recipe
Seriously, you can have this on the table faster than you can order takeout. I’m talking minimal chopping, a little simmering, and boom! Dinner is served. Perfect for those nights when you just can’t even.
Flavorful Mediterranean Delight
This isn’t some bland, boring soup, folks. We’re talking authentic Greek flavors – oregano, cumin, a hint of lemon… It’s like a little vacation in a bowl! My favorite part is how the spices bloom when you sauté them. Just wow!
Ingredients for Your Easy Greek Red Lentil Soup Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing easy Greek red lentil soup recipe. And hey, when I say “cup,” I’m talkin’ your standard US measuring cup, okay? Just so we’re all on the same page!
- 3 tbsp extra virgin olive oil – the good stuff!
- 1 large onion, chopped – don’t worry about being perfect!
- 3 garlic cloves, minced – or use a garlic press, I won’t tell!
- 2 carrots, chopped – I like ’em on the smaller side.
- 3 tsp dry oregano – adds that classic Greek flavor.
- 1 1/2 tsp cumin – for a little warmth.
- 1 tsp rosemary – trust me on this one!
- 1/2 tsp red pepper flakes – for a *tiny* kick. Omit if you’re spice-averse!
- 2 dry bay leaves – don’t forget to take them out later!
- 1 cup crushed tomatoes (from a can) – easy peasy.
- 7 cups low-sodium vegetable broth – keeps the salt in check.
- 2 cups red lentils, rinsed and drained – important!
- Kosher salt to taste – season generously!
- Zest of 1 lemon – brightens everything up!
- Juice of 2 lemons – don’t skimp!
- Fresh parsley for garnish – pretty and tasty!
- Crumbled feta cheese to serve, optional – but highly recommended!
How to Make This Easy Greek Red Lentil Soup Recipe: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, it’s easier than you think! Just follow these simple steps, and you’ll be slurping down delicious, healthy soup in no time. I promise!
Preparing the Base for Your Easy Greek Red Lentil Soup Recipe
First, grab a big pot and heat up that olive oil. Once it’s shimmering (careful, it splatters!), toss in your chopped onions, carrots, and garlic. Cook ’em for about 3-4 minutes, stirring now and then, until the onions are soft and translucent. Next, add all those yummy spices and bay leaves. Cook for just a few seconds – until they smell amazing! Don’t let ’em burn!
Simmering Your Easy Greek Red Lentil Soup Recipe to Perfection
Now, pour in the crushed tomatoes and vegetable broth. Add your rinsed red lentils and a good pinch of kosher salt. Crank up the heat and bring it all to a boil. Once it’s bubbling, turn the heat down to low, cover the pot, and let it simmer for 15-20 minutes, or until the lentils are nice and tender. You’ll want them to be soft and kinda falling apart. That’s how you know it’s ready!
Finishing Touches for the Best Easy Greek Red Lentil Soup Recipe
Alright, almost there! Take the pot off the heat. Now, here’s the fun part: if you want a super creamy soup, grab an immersion blender and pulse it a few times right in the pot. Don’t go overboard – a little texture is nice! But hey, it’s your soup, do what you like! If you don’t have an immersion blender, you can carefully ladle some of the soup into a regular blender, but be careful, hot soup can be messy! Once you’ve blended it to your liking, put the pot back on the stove and warm it through. Stir in that lemon zest, lemon juice, and fresh parsley. Taste and add more salt if needed. And that’s it! Ladle into bowls, drizzle with a little extra olive oil, and maybe sprinkle some feta on top. Enjoy!
Tips for the Best Easy Greek Red Lentil Soup Recipe
Want to take your easy Greek red lentil soup recipe to the next level? Of course, you do! Here are a few little secrets I’ve learned along the way to guarantee soup perfection. Trust me, these make a difference!
Spice It Up: Adjusting Flavors in your Easy Greek Red Lentil Soup Recipe
Don’t be afraid to play around with the spices! If you like a little more heat, add an extra pinch of red pepper flakes. Or, if you’re a cumin fanatic like me, go ahead and add a bit more. Just taste as you go and adjust to your liking. It’s *your* soup!
Achieving the Perfect Consistency in your Easy Greek Red Lentil Soup Recipe
Want a super smooth and creamy soup? Blend it longer! For a chunkier texture, just pulse it a few times or skip the blending altogether. Honestly, it’s delicious either way! I sometimes leave half of it chunky and blend the other half. Best of both worlds!
Serving Suggestions for Your Easy Greek Red Lentil Soup Recipe
Okay, so you’ve got this amazing easy Greek red lentil soup recipe bubbling away… but what do you serve with it? Don’t worry, I’ve got you covered! My personal fave? A big hunk of crusty bread, perfect for soaking up all that delicious broth. Mmm! A simple side salad with a lemon vinaigrette is also a winner. And if you’re feeling fancy, grilled pita bread with some hummus is *always* a good idea. Seriously, the possibilities are endless!
Storing and Reheating Your Easy Greek Red Lentil Soup Recipe
Got leftovers? Lucky you! This easy Greek red lentil soup recipe is even better the next day, if you can believe it. Just let it cool down completely, then pop it into an airtight container and stash it in the fridge. It’ll keep for about 3-4 days. When you’re ready to eat, you can reheat it on the stovetop over medium heat, stirring occasionally, or zap it in the microwave. Just add a splash of water or broth if it seems too thick. Easy peasy!
Frequently Asked Questions About Easy Greek Red Lentil Soup Recipe
Got questions? I’ve got answers! Here are a few of the most common things people ask me about this easy Greek red lentil soup recipe. Hopefully, this clears things up!
Can I freeze this Easy Greek Red Lentil Soup Recipe?
You betcha! This soup freezes like a dream. Just let it cool completely, then pour it into freezer-safe containers (leave a little room at the top, since liquids expand when frozen). It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge or pop it straight into a pot and heat it up over low heat. You might need to add a little water or broth to thin it out.
Is this Easy Greek Red Lentil Soup Recipe gluten-free?
Good news! This recipe *is* naturally gluten-free, as long as you’re using gluten-free vegetable broth. Just double-check the label to be sure. And hey, if you’re serving it with bread, make sure that’s gluten-free too!
Can I use a different type of lentil for this Easy Greek Red Lentil Soup Recipe?
While I *highly* recommend red lentils for their creamy texture and quick cooking time, you *could* technically use another type of lentil. Green or brown lentils will work, but they’ll take longer to cook, so you’ll need to adjust the simmering time accordingly. Also, the texture will be a bit different – not quite as smooth. But hey, experiment and see what you like!
Nutritional Information for Easy Greek Red Lentil Soup Recipe
Okay, so you’re wondering about the nitty-gritty – the nutrition stuff! Just a heads-up: I’m not a nutritionist, and the numbers can vary *a lot* depending on the exact ingredients you use (brands, etc.). So, the info below is just a general guide. Don’t take it as gospel, okay? It’s always best to consult a professional for personalized advice!
Enjoyed This Easy Greek Red Lentil Soup Recipe?
Woohoo! So glad you gave my easy Greek red lentil soup recipe a try! If you loved it as much as I do, pretty please leave a comment below and let me know what you think! And hey, a five-star rating would totally make my day! Don’t forget to share this with your friends on social media – sharing is caring, right?
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Devastating Easy Greek Red Lentil Soup Recipe in 20 Minutes
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Greek
- Diet: Vegetarian
Description
This easy Greek red lentil soup recipe is a flavorful and healthy meal. It is simple to make and packed with Mediterranean flavors.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 3 tsp dry oregano
- 1 1/2 tsp cumin
- 1 tsp rosemary
- 1/2 tsp red pepper flakes
- 2 dry bay leaves
- 1 cup crushed tomatoes (from a can)
- 7 cups low-sodium vegetable broth
- 2 cups red lentils, rinsed and drained
- Kosher salt to taste
- Zest of 1 lemon
- Juice of 2 lemons
- Fresh parsley for garnish
- Crumbled feta cheese to serve, optional
Instructions
- Heat 3 tbsp extra virgin olive oil until shimmering. Add onions, carrots, and garlic. Cook for 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds until fragrant, stirring so spices don’t burn.
- Add crushed tomatoes, broth, and lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- Remove from heat. If you have time, let soup cool a bit before using an immersion blender to puree. Pulse a few times until you reach the creamy consistency you are looking for.
- Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
- Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
Notes
- Adjust spices to your preference.
- For a smoother soup, blend longer.
- Serve with a drizzle of olive oil and a sprinkle of feta cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 5mg
