Greek Lentil Soup
photo by *Parsley*
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1⁄2 cup chopped celery
- 1 cup finely chopped carrot
- 1 1⁄2 cups chopped onions
- 8 cups water
- 24 ounces beef stock or 24 ounces broth
- 2 cups dry lentils, rinsed
- 1 (14 1/2 ounce) can diced tomatoes
- 1 1⁄2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
- 1 1⁄2 teaspoons chopped mint (optional)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (10 ounce) package frozen chopped spinach, thawed
directions
- In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
- Add the water, stock, and the rinsed lentils.
- Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
- Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
- Stir in the spinach and simmer uncovered for 15-20 minutes more.
- Re-check seasoning before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is good. I used an unrefined extra virgin olive oil, homemade chicken stock as that is what I had on hand (well flavoured), puy brown dry lentils, a good quality canned (Primo brand), whole plum tomatoes which I chopped myself as I find they taste better than buying the chopped ones. I used dried oregano, no optional mint, sea salt and the rest. I don't think I will make this soup again.
see 6 more reviews
Tweaks
-
This was an excellent lentil soup. I make at least one soup a week and this one will become a staple. I did add the mint and it provided nice contrast to the lentils. Also, I used fresh spinach, preferring its taste, appearance and sodium content to the frozen. I used 50% vegetable stock instead of so much water and the flavor and fragrance were very nice. Thanks for posting another great recipe.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com