Traditional Greek Lentil Soup is made with vegetables and a tomato based broth. Lentils are mini-sized legumes, however they are not beans and that pack a mighty dose of nutrition! Each serving contains protein, fiber, and minerals that help our bodies. The main difference between beans and lentils is that lentils are smaller and lens-shapes, where beans are more kidney shaped. Lentils have more fiber than beans do and contain less carbohydrates, less fat and more protein.
Lentil soup is packed full of healthy filling vegetables, it is a great light meal or a wonderful opening to any meal.
- 1 cup lentils
- 1 cup diced sweet onion
- 1 cup chopped carrots , about 2 large
- 1 cup chopped celery , about 2 sticks
- drizzle oil to sauté , or broth if you don’t use oil
- 3 cloves garlic, chopped
- 2 – 4 tablespoons tomato paste
- 1-2 teaspoons dried oregano
- ½ – 1 teaspoon sea salt
- ½ – 1 teaspoon ground black pepper
- 5-6 cups veggie broth , low sodium (I like controlling my salt in the dish)
- 3 bay leaves
- 1 teaspoon red wine vinegar per serving
- 1 teaspoon good quality olive oil per serving
- Place lentils in sauce pan and cover with water by about 1 inch and bring to a boil. Cook for about three minutes or until half done. Strain and set aside.
- In the pot, sauté the onion, carrot and celery with oil or broth until semi soft, about 5 minutes. Add the garlic and sauté for about one minute.
- Add lentils and tomato paste and stir for one minute. Start with 2 tablespoons tomato paste and add more according to preferred flavor. Then add oregano, salt and pepper.
- Add the 5 cups of veggie broth, and bay leaves.
- Bring to a boil and simmer over very low heat until lentils and vegetables are cooked, about 20-30 minutes. Check periodically to see if more broth is needed, if soup becomes to think, thin slightly with broth.
- To serve – drizzle with 1 teaspoon olive oil and 1 teaspoon red wine vinegar to taste