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Greek Lentil Soup

Mediterranean · 50 min · Easy · 4 servings

Free sample

Greek Lentil Soup

Fakes — the Greek lentil soup that's the gentlest way back to solid food. Brown lentils simmered soft with tomato, oregano and bay, then lifted at the end with a slug of red wine vinegar and good olive oil.

gluten-freenut-freesoy-freehigh-proteinlow-calorie

Method

  1. 1

    Soften the vegetables

    ⏱ 7 min

    Heat 2 tbsp of the olive oil in a pot over medium heat. Add the onion, garlic and carrot and cook until softened, about 6–8 minutes.

  2. 2

    Build the soup

    Add the lentils, chopped tomatoes, oregano, bay leaves and water. Bring to a boil.

  3. 3

    Simmer until tender

    ⏱ 40 min

    Reduce the heat and simmer, partly covered, until the lentils are tender, about 35–45 minutes. Add a splash of water if it gets too thick.

  4. 4

    Finish and season

    Remove the bay leaves. Stir in the red wine vinegar and remaining olive oil, then season with salt and pepper to taste.

Notes

A perfect first solid meal after a fast — gentle on the stomach and very filling. Tastes even better the next day, so it's a great batch-cook.