Easy Greek Red Lentil Soup
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
- Prep time
- 10 min
- Cook time
- 23 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Extra virgin olive oil (I used Early Harvest)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 3 tsp dry oregano
- 1 1/2 tsp cumin
- 1 tsp rosemary
- 1/2 tsp red pepper flakes
- 2 dry bay leaves
- 1 cup crushed tomatoes (from a can)
- 7 cups low-sodium vegetable broth
- 2 cups red lentils, rinsed and drained
- Kosher salt
- Zest of 1 lemon
- Juice of 2 lemons
- Fresh parsley for garnish
- Crumbled feta cheese to serve, optional
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
- 5
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!