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Greek Lentil Soup
Prep Time
10
mins
Cook Time
30
mins
Servings
:
6
people
Ingredients
Heat olive oil in a large dutch oven over a medium high heat.
Add onion
celery, red pepper, and carrot. Saute 2-3 minutes until veggies begin to soften.
Add garlic. Saute 30 seconds.
Add remaining ingredients up to the red wine vinegar
Bring to a boil
Lower heat to simmer. Cover and cook for 15 minutes. Stir occasionally.
Check lentils — add 1/4 cup liquid at a time if they have soaked up too much liquid. This dish should have a soup-like consistency.
Cook 10 minutes more and check again. They are ready when lentils are soft and tender.
Check for seasoning. Add a pinch of salt at a time until the seasoning is right for you.
Turn off heat. Stir in vinegar. Again
taste for tartness. You can add more vinegar if you’d like it more tart.
Ladle into soup bowls and top with a dollop of sour cream. Serve with salad and bread.
Enjoy!
Instructions
Add remaining ingredients up to the red wine vinegar
Bring to a boil
Lower heat to simmer. Cover and cook for 15 minutes. Stir occasionally.
Check lentils — add 1/4 cup liquid at a time if they have soaked up too much liquid. This dish should have a soup-like consistency.
Cook 10 minutes more and check again. They are ready when lentils are soft and tender.
Check for seasoning. Add a pinch of salt at a time until the seasoning is right for you.
Turn off heat. Stir in vinegar. Again, taste for tartness. You can add more vinegar if you’d like it more tart.
Ladle into soup bowls and top with a dollop of sour cream. Serve with salad and bread.
Enjoy!