Easy Greek Lentil Soup Recipe (Fakes)

Easy Greek lentil soup fakes feature image

5 from 2 votes

Easy Greek Lentil Soup Recipe (Fakes)

Easy Greek Lentil Soup Recipe (Fakes) is a traditional Greek lentil soup recipe made with lentils, vegetables, tomatoes, and herbs simmered in a simple broth. It delivers plant-based comfort, one-pot stovetop cooking, and meal-prep friendly simplicity.

Prep Time10

Cook Time50

Total Time1

Course: Main Course, Soup

Cuisine: Greek

Servings:

Calories: 221kcal

Author: Jami Powell

Equipment

Large pot or Dutch oven
Wooden spoon
Cutting board
Chef’s Knife

Ingredients

1 cup brown or green dried lentils
1 large onion finely chopped
2 cloves garlic minced
2 carrots sliced
2 stalks celery chopped
1 bay leaf
1 teaspoon dried oregano
4 cups water or vegetable broth
1 (14.5 ounce) can diced tomatoes
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

For Serving

1 to 2 tablespoons fresh parsley (optional) chopped
Feta cheese (optional)
crusty bread

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
Add the bay leaf, dried oregano, and diced tomatoes (with their juices). Let the mixture cook for another 5 minutes.
Pour in 4 cups of water or vegetable broth into the pot with the vegetable mixture. Bring to a boil, then reduce the heat to a simmer. Let the broth and vegetables cook together for about 15-20 minutes.
After the broth and vegetables have simmered, add the rinsed lentils directly into the pot. Stir to combine and make sure the lentils are submerged in the broth.
Continue to simmer the soup for an additional 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
Once the lentils are cooked, stir in the red wine vinegar and adjust the seasoning with salt and pepper to taste. If desired, add fresh parsley at this stage. Remove the bay leaf before serving.

Notes

Cooking Notes

The vegetables sauté first to build flavor before the broth and tomatoes are added. Lentils are stirred into the simmering soup and cooked until tender. A splash of red wine vinegar at the end brightens the finished dish.

Tips for Best Results

Sauté the vegetables until softened before adding the liquid.
Keep the soup at a gentle simmer so the lentils cook evenly.
Stir occasionally to prevent sticking at the bottom of the pot.
Add the vinegar at the end so the flavor stays bright.

How to Know It’s Ready

The lentils should be tender but still hold their shape, and the broth should be slightly thickened.

Nutrition