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“Greek lentil soup”
1hr 15mins
8 cups

Ingredients Nutrition


  1. wash and trim the onion, carrots and celery and dice them.
  2. put the onion, carrot, celery and olive oil in a larger, non-stick frying pan over medium-low heat.
  3. stir the vegetables every few minutes so they don't burn.
  4. once the vegetables have softened, after 7-10 minutes, add garlic, bay leaves, and chicken stock and turn the heat down to low so the pan is just simmering.
  5. check over the lentils carefully for rocks or other foreign matter--remove them.
  6. rinse and drain the lentils.
  7. add lentils to a stock pot or very large sauce pan with 6 cups of water.
  8. put lentils over high heat until they are come to a rolling boil.
  9. once the lentils boil, cover them with a lid and turn the heat down to medium or medium low (they should be gently boiling.).
  10. once lentils have boiled for 25 minutes, add the remaining 2 cups of water and boil for 10 more minutes.
  11. remove lentils from heat and take out 2 cups of lentils and place them in a separate bowl.
  12. add the vegetables and stock mixture to the lentil pan with the remaining lentils.
  13. remove bay leaves.
  14. use immersion blender to puree the soup.
  15. stir in the tomato paste and the 2 cups of reserved lentils into the pureed soup.
  16. heat the soup over low heat until it comes to a simmer.
  17. stir in the balsamic vinegar.
  18. add salt and pepper to taste.
  19. serve.
  20. note: this soup freezes well.

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