Greek Lentil Soup Recipe

When you think of comfort food, there’s something about a warm, hearty soup that hits just right. And when it comes to wholesome, nourishing meals, Greek Lentil Soup (or Fakes Soupa) is the definition of a crowd-pleaser that checks all the boxes: simple, nutritious, satisfying, and incredibly delicious.

Lentils are one of those magical ingredients that are both inexpensive and packed with nutrition. They’re full of protein, fiber, and essential minerals, making them a fantastic base for a filling, balanced meal. Greek Lentil Soup is a perfect example of Mediterranean cuisine-an uncomplicated dish that focuses on fresh, whole ingredients. It’s also one of those meals that tastes even better the next day, as the flavors have time to meld and intensify.

Let’s dive into this amazing recipe and break it all down-step by step-so you can recreate this timeless dish in your own kitchen.

Greek Lentil Soup Recipe

This recipe is all about simplicity and fresh, vibrant flavors. Lentils provide a hearty, earthy base, while garlic, onions, tomatoes, and olive oil add layers of richness and depth. A splash of vinegar at the end balances out the flavors and gives the soup its signature bright, tangy finish.

Ingredients Needed

To make this Greek Lentil Soup, you’ll need the following ingredients:

• Lentils (1 ½ cups)

  • Brown or green lentils are ideal for this recipe. They hold their shape well and have a pleasant, earthy flavor. Avoid red lentils for this soup, as they cook down too much and turn mushy.

• Olive oil (3 tablespoons)

  • Greek cooking is heavily reliant on high-quality olive oil, and for good reason. It brings richness and depth to the soup. Make sure to use extra virgin olive oil for the best flavor.

• Onions (1 large, diced)

  • Onions form the base of many Mediterranean soups, providing sweetness and a savory depth when sautéed.

• Garlic (4 cloves, minced)

  • Garlic is the aromatic backbone of this recipe. It brings a pungent, slightly sweet flavor once it’s sautéed.

• Carrots (2 medium, diced)

  • Carrots add sweetness and texture. They balance out the earthiness of the lentils and complement the other flavors beautifully.

• Celery (2 stalks, diced)

  • Celery offers a refreshing, slightly bitter contrast to the richness of the olive oil and tomatoes.

• Tomatoes (2 medium, chopped)

  • Fresh tomatoes bring acidity and a natural sweetness to the soup. You can also use canned diced tomatoes if fresh ones aren’t in season.

• Vegetable broth (5 cups)

  • The broth is essential for creating a flavorful base. If you want to make the soup heartier, you can opt for chicken broth, but vegetable broth is perfect for a vegan option.

• Bay leaves (2)

  • Bay leaves add a subtle herbal note and are a classic addition to Mediterranean soups and stews.

• Dried oregano (1 teaspoon)

  • Oregano is a staple herb in Greek cuisine and pairs wonderfully with the lentils and tomatoes.

• Red wine vinegar (2 teaspoons)

  • The acidity of vinegar at the end of cooking gives the soup that signature Greek tang. It cuts through the richness of the olive oil and brightens the entire dish.

• Salt and pepper (to taste)

  • Season generously with salt and pepper to bring all the flavors together.

Cooking Instructions

Making this Greek Lentil Soup is straightforward and doesn’t require any special skills-just a little patience while everything cooks to perfection. Here’s how to do it:

1. Prepare The Lentils

   • Before you begin, give your lentils a quick rinse to remove any dust or debris. Check for any small stones, though it’s uncommon.

2. Sauté The Vegetables

   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté for about 5-7 minutes, until they become translucent and soft.

3. Add Garlic, Carrots, And Celery

   • Stir in the minced garlic and cook for about 1-2 minutes, just until fragrant. Add the diced carrots and celery, and cook for another 5 minutes until they begin to soften.

4. Add Tomatoes And Seasonings

   • Toss in the chopped tomatoes, bay leaves, oregano, salt, and pepper. Stir everything together and cook for another 3-5 minutes, allowing the tomatoes to release their juices and soften.

5. Pour In The Broth And Add Lentils

   • Add the vegetable broth and rinsed lentils to the pot. Bring the mixture to a boil, then lower the heat to a simmer. Let it cook uncovered for about 30-40 minutes, or until the lentils are tender.

6. Finish With Vinegar

   • When the lentils are tender and the soup has thickened slightly, remove the bay leaves and stir in the red wine vinegar. Taste and adjust the seasoning as needed, adding more salt or pepper if desired.

7. Serve

   • Serve the soup hot, with a drizzle of olive oil and a sprinkle of fresh parsley or crumbled feta cheese (optional).

Ingredient Insights

Every ingredient in this soup serves a purpose in creating a balanced, flavorful dish.

• Lentils: These legumes are packed with plant-based protein and fiber. They’re rich in iron and folate, making them an excellent choice for a nutrient-dense, vegetarian meal.
• Olive oil: Rich in monounsaturated fats, olive oil is the star fat of the Mediterranean diet. It’s great for heart health and adds richness without overwhelming the other flavors.
• Onions and garlic: Both of these aromatics are high in antioxidants and have anti-inflammatory properties. When sautéed, they form the foundational flavor of the soup.
• Tomatoes: They’re a natural source of vitamins A and C, as well as lycopene, an antioxidant that promotes heart health and has anti-cancer properties.
• Vinegar: A small amount of red wine vinegar adds an important acidic element, brightening up the flavors and balancing out the richness of the olive oil and lentils.

Expert Tips

• For richer flavor: Consider adding a tablespoon of tomato paste when sautéing the vegetables. This extra step deepens the umami and creates a richer broth.
• Adjust consistency: If the soup is too thick for your liking, add more broth or water until you reach your desired consistency.
• Herbs and spices: You can play around with different herbs such as thyme, rosemary, or even a pinch of cinnamon. Just be sure not to overwhelm the soup with too many flavors.
• Make it ahead: This soup gets better with time, so don’t be afraid to make a big batch and store it in the fridge. It can be kept for up to 4 days or frozen for up to 3 months.
• Toppings: Fresh herbs, crumbled feta, or a drizzle of extra virgin olive oil on top of each bowl can elevate the soup further.

Recipe Variations

Greek Lentil Soup is a wonderfully versatile dish, and there are plenty of ways to adapt it to your tastes or dietary preferences:

• Meat lovers: If you want to add a meat component, try incorporating crumbled sausage or cooked chicken for extra protein and flavor. Lamb is another traditional addition to many Greek stews.
• Spicy version: Add a pinch of red pepper flakes or finely chopped chili peppers during the sautéing process to bring a kick of heat to the soup.
• Greek-style garnish: Top with fresh crumbled feta cheese, Kalamata olives, or a dollop of Greek yogurt to add a creamy, tangy element.
• Vegan/Gluten-free: This recipe is already vegan and gluten-free, but if you want to make it even more hearty, add some roasted sweet potatoes or quinoa for extra texture.

Final Words

This Greek Lentil Soup recipe is as wholesome as it is delicious. It’s the kind of dish that brings comfort and satisfaction without being heavy or over-complicated. With its bright flavors, earthy lentils, and the rich tanginess of olive oil and vinegar, it truly exemplifies the simplicity and brilliance of Greek cuisine.

Plus, it’s one of those recipes that you can easily tweak to suit your personal preferences or dietary needs. Whether you enjoy it as a light lunch, a filling dinner, or even as a make-ahead meal for the week, it’s guaranteed to be a hit.