Prep 15 mins
Cook 1 hr 15 mins
Goes great with warm grilled pita bread and a crisp Greek salad.
Make and share this Greek Lentil Soup recipe from Food.com.
- 14.79 ml olive oil
- 6 clove garlic, minced
- 118.29 ml chopped celery
- 236.59 ml finely chopped carrot
- 354.88 ml chopped onions
- 1892.72 ml water
- 680.38 g beef stock or 680.38 g broth
- 473.18 ml dry lentils, rinsed
- 411.06 g can diced tomatoes
- 7.39 ml chopped fresh oregano (or 1/2 tsp. dried)
- 7.39 ml chopped mint (optional)
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 283.49 g package frozen chopped spinach, thawed
- In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
- Add the water, stock, and the rinsed lentils.
- Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
- Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
- Stir in the spinach and simmer uncovered for 15-20 minutes more.
- Re-check seasoning before serving.
We used ham broth and red lentils and no mint. The first day the texture was questionable but the next day it was great and with the addition of some leftover ham, this soup rocks!!
This was good. I wanted something light. But I guess in a way that is a matter of opinion. To me meat is heavy I wanted vegetarian fair. This meets the mark. I did not have mint so left that out.
This is good. I used an unrefined extra virgin olive oil, homemade chicken stock as that is what I had on hand (well flavoured), puy brown dry lentils, a good quality canned (Primo brand), whole plum tomatoes which I chopped myself as I find they taste better than buying the chopped ones. I used dried oregano, no optional mint, sea salt and the rest. I don't think I will make this soup again.