Hearty Greek Lentil Soup Recipes

HEARTY LENTIL SOUP

Steps:

• In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender., Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.

EASY GREEK RED LENTIL SOUP RECIPE

Steps:

• Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
• Add crushed tomatoes, broth, 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 the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency 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!

GREEK LENTIL SOUP

Steps:

• Rinse the lentils and drain well.
• In a large pot heat the olive oil over medium heat. Add the diced onion and the garlic. Sauté for 1-2 min.
• Add the carrots and celery and sauté for 3-5 minutes.
• Stir and add the lentils, smashed tomatoes (you can also smash the tomatoes with your spoon after you add them in) and vegetable stock. Bring to a boil for 1-2 min.
• Lower the heat to the minimum. Cover the pot and simmer for 60-90 minutes. Cooking time depends on the kind of lentils you are using. I am using green lentils that require longer cooking. Check lentils often until they have the desired texture. Adjust liquids too, you might need to add a little water or stock to achieve your desired soup consistency).
• Add salt and freshly ground pepper to taste.
• Serve lentils in bowls with a slight sprinkle of red hot chili pepper flakes, a 1 tbsp olive, a tbs of red wine vinegar (optional) and warm crusty bread on the side.

GREEK LENTIL SOUP RECIPE (FAKES SOUPA)

Steps:

• To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
• Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
• Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be 'reddened', then add 1 tablespoon of tomato paste.
• Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
• Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy!

GREEK LENTIL SOUP (FAKES)

Steps:

• Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
• Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

GREEK LENTIL SOUP (FAKES)

Steps:

• Place the lentils in a pot and cover with lots of water. Bring to a boil and drain the water from the lentils.
• Cook the onion and carrots in the olive oil over medium heat until softened. About 10 minutes. Add the garlic and cook for 3-4 minutes.
• Add the lentils, bay leaves, tomatoes, salt, pepper, and oregano. Pour enough water to cover the lentils by at least an inch. Bring to a boil and reduce the heat to low. Cover the pot and simmer for 30 minutes or until the lentils are tender. Taste and adjust the seasoning if needed.
• You may add more water to the pot if needed and adjust the seasoning accordingly.
• Freezer Instructions: At this point, the soup is ready to be served. You may also allow it to cool completely then transfer to freezer-safe containers. The soup will keep fresh in the freezer for up to 3 months.
• To cook the soup with rice, add the rice to the pot along with 2 cups of water and some salt. Bring to a boil then reduce the heat to low and cook until the rice is tender. About 15 minutes. Taste the soup and adjust the seasoning if needed.
• Serve the soup in bowls drizzled with olive oil and some vinegar along with some toasted bread. Enjoy!

HEARTY GREEK LENTIL SOUP

Steps:

• Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
• Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
• Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

GREEK LENTIL SOUP (FAKES SOUPA)

Steps:

• Soak lentils in a large bowl or container covered with lots of water for 2-4 hours (or overnight). Drain and rinse well.
• Sauté the onions and celery in a large pot over medium-high heat in 1 tablespoon of olive oil until softened and beginning to brown (about 3 minutes).
• Add the garlic, sauté until fragrant (about 30 seconds).
• Pour in the red wine and stir, cooking until it has reduced by about half (about 2 minutes).
• Add the vegetable stock, tomatoes, bay leaves, herbs, salt, pepper, and soaked lentils.
• Stir, bring to a boil, cover, and simmer on low for 30 minutes, or until lentils are tender.
• Turn off heat and stir in the remaining 1/4 cup of extra-virgin olive oil and the red wine vinegar. Taste and adjust seasoning if necessary.
• Serve!

GREEK LENTIL SOUP (FAKES SOUPA)

Steps:

• In a 3 qt soup pot, heat 1 tsp olive oil over medium heat. Add onions, carrots, celery, and garlic and saute for 5 minutes, until onions are translucent.
• Add dried lentils, tomatoes, stock, water, parsley, bay, oregano, salt, pepper, and the remaining olive oil. Simmer, covered for 45 minutes.
• Just before serving, stir in the red wine vinegar to taste.

HEARTY LENTIL SOUP (DUTCH OVEN RECIPE)

Steps:

• Mince 6 cloves of garlic, 1 onion (can use white, red, or yellow), and 2 stalks of celery.
• Chop 4-5 large carrots (about 3 cups) into slices. Make sure the carrots are of uniform thickness to ensure that they cook evenly.
• Heat cast iron Dutch oven or large soup pan and add 2 Tbsp. olive oil.
• Add the minced garlic, onions, and celery to the pan and saute for 4-5 minutes, stirring often.
• Add the chopped carrots along with a generous pinch of salt and pepper. Saute for 5-6 minutes, stirring often.
• Deglaze pan with 1/4 cup of vegetable stock or water if necessary.
• Add 1 1/4 cup brown lentils, 1 15 oz. can crushed tomatoes, 1 tsp. sugar, 4 cups vegetable stock, 1 tsp. Italian seasoning, and 1/4 tsp. kosher salt and pepper.
• Bring soup to boil, cover, and then reduce to a simmer/low boil.
• Cook for about 45 minutes covered. Stir the soup every so often. Check to see if lentils and carrots have softened around the 45-minute mark. Continue to cook for another 5-10 minutes if necessary.
• Add more vegetable stock to thin the soup out if necessary.
• Serve with a warm loaf of gluten free crusty bread (or regular bread if not gluten free) (optional).