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Easy Greek Red Lentil Soup Recipe

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.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  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!

Notes

  • For a creamier texture, blend the soup until smooth after letting it cool slightly; this helps achieve a velvety consistency without overcooking the lentils.
  • Keep an eye on the soup while it simmers; lentils can overcook quickly, turning mushy. You want them tender but still holding their shape.
  • If you're out of red lentils, you can substitute with yellow lentils, but adjust the cooking time as they may require slightly longer to become tender.
  • This soup stores beautifully in the fridge for up to 3 days or in the freezer for 3 months. When reheating, add a splash of broth or water if it thickens too much.
  • For a flavor boost, sauté the garlic and onions until they are golden brown before adding the spices; this enhances the overall depth of the soup.