Greek Lentil Soup

Greek Lentil Soup
Greek Lentil Soup

Greek Lentil Soup

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 265 kcal

Ingredients
  

  • 8 ounces brown lentils
  • 1/4 cup olive oil
  • 1 tbsp garlic minced
  • 1 onion minced
  • 1 large carrot chopped
  • 1 quart water
  • 1 pinch oregano dried
  • 1 pinch rosemary crushed dried
  • 2 bay leaves
  • 1 tbsp tomato paste
  • salt and ground black pepper to taste
  • 1 tbsp olive oil or to taste
  • 1 tbsp red wine vinegar or to taste (optional)

Notes

Place lentils in a large saucepan; add sufficient water to cover by 1 inch. Take water to a boil and cook until tender, about 10 minutes; drain.
Heat the olive oil in a saucepan over medium temperature. Add onion, garlic, and carrot; cook and stir until the onion has softened and turned translucent about 5 minutes. Pour in lentils, 1-quart water, oregano, rosemary, and bay leaves. Take to a boil. Reduce temperature to medium-low, cover, and simmer for 10 minutes.
Mix in tomato paste and season it with salt and pepper. Cover and simmer until the lentils have melted, 30 to 40 minutes, stirring occasionally. Add extra water if the soup matches too thick. Drizzle with one teaspoon olive oil and red wine vinegar to taste.
Nutrition Facts (Per Serving): Calories 265, Carbohydrates 22g, Protein 29g, Fat 5g
Keyword Lentil Soup
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