Fakes Lentil Soup
Warm, hearty, and packed with Mediterranean flair, Fakes Lentil Soup is a comforting Greek classic that’s as nutritious as it is delicious. This vegan-friendly recipe combines tender brown lentils, sweet carrots, and savory onion with the robust flavors of garlic, tomato paste, and oregano. A splash of red wine vinegar adds a bright, tangy finish to this wholesome dish. Simmered to perfection in water or vegetable broth, this soup is ideal for an easy weeknight dinner or meal prep. Serve it with a sprinkle of fresh parsley and a side of crusty bread for the ultimate cozy, soul-warming meal. Ready in just under an hour, it’s a perfect blend of convenience and homestyle cooking! Keywords: lentil soup, Greek fakes, healthy vegan dinner, hearty soups, easy lentil recipe.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 4 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, sliced carrots
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 1 large bay leaf
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 6 cups water or vegetable broth
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Rinse the lentils thoroughly under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sliced carrots, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Add the tomato paste to the pot and stir well to coat the vegetables.
Stir in the can of diced tomatoes, bay leaf, dried oregano, salt, and black pepper.
Add the rinsed lentils and 6 cups of water or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the lentils are tender.
Taste and adjust the seasoning as needed. Stir in the red wine vinegar during the last 5 minutes of cooking.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve with crusty bread for a complete meal.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8584 mg | 373% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 37.4 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3223 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
