Greek Lentil Soup
"Goes great with warm grilled pita bread and a crisp Greek salad."
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.
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Reviews
-
This is everything I was looking for in a lentil soup! I successfully halved the recipe and it made 4 very generous servings. I added a titch more salt but that is it (no mint used)! Thanks a bunch for ending my search for the perfect lentil soup Sue Lau! -
Made as instructions but without mint. A little too bland for our palette. I think a little lemon and yogurt at the table might brighten the flavor. Good base recipe. -
We used ham broth and red lentils and no mint. The first day the texture was questionable but the next day it was great and with the addition of some leftover ham, this soup rocks!! -
This was good. I wanted something light. But I guess in a way that is a matter of opinion. To me meat is heavy I wanted vegetarian fair. This meets the mark. I did not have mint so left that out. -
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.
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Tweaks
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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
