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
Scale
- 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