Fakes Traditional Greek Lentil Soup
Warm, hearty, and packed with wholesome Mediterranean flavors, Fakes Traditional Greek Lentil Soup is a comforting bowl of goodness that’s as nutritious as it is delicious. This classic Greek dish combines tender brown lentils simmered with earthy bay leaf, aromatic vegetables like carrots, celery, and onion, and a hint of dried oregano for an herby depth. A splash of red wine vinegar at the end adds a tangy brightness, perfectly balancing the rich tomato base. Ready in under an hour, this one-pot vegan soup is a simple yet satisfying meal, perfect for chilly evenings. Serve it with crusty bread and a sprinkle of fresh parsley for a true taste of Greece. Whether you’re looking for comfort food or a healthy dinner option, this easy lentil soup delivers on flavor and heartiness.
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Recipe Information
Ingredients
- 250 grams brown lentils
- 4 tablespoons olive oil
- 1 medium (finely chopped) yellow onion
- 2 (minced) garlic cloves
- 1 medium (sliced into rounds) carrot
- 1 medium (sliced) celery stalk
- 400 grams (canned, with juices) diced tomatoes
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) ground black pepper
- 1.5 liters water or vegetable broth
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Rinse the lentils under cold water and set aside.
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté for 3-5 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrot and celery, stirring occasionally for about 5 minutes until they begin to soften.
Stir in the rinsed lentils, canned diced tomatoes (with juices), bay leaf, dried oregano, and water or vegetable broth.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30-35 minutes, or until the lentils are tender but not mushy.
Stir in the red wine vinegar and season with salt and ground black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped parsley, and serve warm with crusty bread.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 25.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2450 mg | 52% | |
*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.
