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Greek Red Lentil Soup

Easy Greek Red Lentil Soup

This easy red lentil soup takes on a bold Greek twist! A creamy, extra smooth red lentil soup with robust Greek flavors from aromatics, spices, and a touch of lemon.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Dinner, Soup
Cuisine Greek, Mediterranean
Servings 6 servings
Calories 340 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon
  • Ladle
  • Immersion blender (optional)
  • Knife
  • Cutting Board

Ingredients
  

Ingredients

  • 1 large onion chopped
  • 2 carrots chopped
  • 3 teaspoons dry oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup crushed tomatoes from a can
  • 2 cups red lentils rinsed and drained
  • 7 cups low-sodium vegetable broth
  • 3 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1 lemon zested
  • 2 lemons juiced
  • fresh parsley for garnish
  • extra-virgin olive oil
  • crumbled feta cheese to serve, optional
  • kosher salt

Instructions
 

  • In a large pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped onions and carrots. Cook, stirring regularly, for about 5 minutes until softened.
  • Add the minced garlic, dry oregano, cumin, rosemary, and red pepper flakes. Cook for another minute, stirring constantly, until fragrant.
  • Stir in the crushed tomatoes and cook for 2 more minutes.
  • Add the rinsed red lentils, vegetable broth, bay leaves, and a pinch of kosher salt. Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for about 15 to 20 minutes, or until the lentils are tender.
  • Once the lentils are cooked, remove the bay leaves. For a creamier texture, use an immersion blender to puree the soup to your desired consistency.
  • Stir in the lemon zest and lemon juice. Taste and adjust seasoning as needed.
  • Ladle the soup into bowls. Garnish with fresh parsley, a drizzle of extra-virgin olive oil, and crumbled feta cheese if desired. Serve warm.

Notes

For a vegan version, omit the feta cheese. This soup pairs well with crusty bread or a simple salad.

Nutrition

Calories: 340kcalCarbohydrates: 56.4gProtein: 18.8gFat: 6.5gSodium: 450mgFiber: 8.5gVitamin C: 20mgIron: 4mg
Keyword Greek Red Lentil Soup, Lentil Soup, Red Lentil Soup
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