Greek Lentil Soup (Fakes)

Greek lentil soup in a bowl with a spoon.

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The key to my Greek lentil soup recipe is sautéing onion and tomato paste to build a deep, savory base that tastes like it simmered all day, even though it's done in an hour. Each bowl gets a few finishing touches: a splash of red wine vinegar, a drizzle of olive oil, and a few Kalamata olives. These small details make a big difference in flavor, adding interest to a simple lentil soup.

Prep Time5

Cook Time50

Course: Entree, Soup

Cuisine: Greek

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: Emily

Ingredients

1 1/2 cups green or brown lentils
3 bay leaves
7 cups water
1/2 cup extra virgin olive oil, divided, plus more to serve
1 large yellow onion, diced
2 garlic cloves, crushed
2 1/2 tablespoons tomato paste
2 teaspoons paprika
Salt
Black pepper
2 tablespoons dried Greek oregano
Red wine vinegar, for serving
Kalamata olives, for serving

Instructions

Prepare the lentils. Spread the lentils out on a plate or tray and remove any small stones, debris, and any that are shriveled or discolored. Place them in a colander or sieve and rinse under cold running water until the water runs clear. This removes dust and any starchy residue.
Cook the lentils. Place the lentils, bay leaves, and water into a pot. Simmer over low to medium heat, half covered, until the lentils are soft and cooked through, about 20 to 35 minutes, depending on the variety.
Sauté the onions. In a separate pot, add 1/4 cup of the olive oil and the onion. Sauté over medium heat until soft and translucent, about 10 minutes. Do not let the onion brown. Add garlic and tomato paste, then sauté for 2 minutes until fragrant. Add the paprika, and season with salt and pepper, about 1/2 teaspoon each.
Combine. Pour the cooked lentils, along with their liquid, into the tomato mixture and stir well. If the broth is very thick, add another cup of water to loosen it. Stir in the oregano and remaining 1/4 cup of olive oil. Simmer, partially covered, for an additional 5 minutes, or until thickened somewhat.
Finish and serve. Remove the bay leaves. Taste and adjust the seasoning; it should be well salted. Serve each bowl with a drizzle of olive oil, a teaspoon of red wine vinegar, and a few Kalamata olives.

Notes

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Type of Lentils:
- For this Greek lentil soup, you want lentils that retain some body and distinct shape. You do not blend the lentils for this soup, so avoid yellow and red split lentils as they disintegrate completely during cooking. Depending on the type you use, some may begin to fall apart during cooking, but that’s perfectly fine; it slightly thickens the soup and adds great texture.
- I prefer to use large, pale green lentils simply for their color and slightly more peppery taste, though brown lentils are more traditional. I find green lentils cook quickly and hold their shape without turning totally mushy.
How to Store, Freeze, and Reheat Greek Lentil Soup:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days. Ensure the soup is completely cooled before refrigerating.
- Freeze: This soup freezes well for up to 2 months in an airtight container or freezer bag. Freezing in individual or meal-sized portions makes it easier to thaw only what you need.
- Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally, for about 5 to 10 minutes from the fridge and a little longer if warming from frozen. Since the soup thickens in storage, stir in a splash of water as you reheat to bring it back to your preferred consistency.

Nutrition

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