Greek Lentil Soup

Name: Greek Lentil Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 2 bay leaves; 227 grams brown lentils; 1 large carrot, chopped; 1 pinch crushed dried rosemary; 1 Tbsp minced garlic; 4 servings salt and ground black pepper to taste; 59 milliliters olive oil; 1 teaspoon olive oil, or to taste; 1 onion, minced; 1 onions, minced; 1 pinch dried oregano; 1 teaspoon red wine vinegar, or to taste (optional); 4 servings salt and pepper to taste; 1 Tbsp tomato paste; 946 milliliters water

Greek Lentil Soup might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 31g of protein, 17g of fat, and a total of 584 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. It is an inexpensive recipe for fans of Mediterranean food. It is perfect for Autumn. Head to the store and pick up garlic, rosemary, oregano, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Place lentils in a large saucepan; cover with 1 inch of water.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.

Ingredients you will need

Lentils

Equipment you will use

Sieve

Dry saucepan, pour in 1/4 cup olive oil, and place over medium heat.

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Olive Oil

Equipment you will use

Sauce Pan

Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes.

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Carrot

Garlic

Onion

Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.

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Bay Leaves

Rosemary

Lentils

Oregano

Water

Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally.

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Salt And Pepper

Tomato Paste

Lentils

Add additional water if the soup becomes too thick.

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Water

Soup

Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

Ingredients you will need

Red Wine Vinegar

Olive Oil

Equipment

Sauce Pan

Sieve

Ingredients

Servings:

bay leaves 227grams

brown lentils 1large

carrot, chopped 1pinch

crushed dried rosemary 1Tbsp

minced garlic 4servings

salt and ground black pepper to taste 59milliliters

olive oil 1teaspoon

olive oil, or to taste 1

onion, minced 1

onions, minced 1pinch

dried oregano 1teaspoon

red wine vinegar, or to taste (optional)4servings

salt and pepper to taste 1Tbsp

tomato paste 946milliliters

water

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Agiorgitiko, Assyrtiko, and Moschofilero are my top picks for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. One wine you could try is Skouras Saint George Agiorgitiko. It has 4.1 out of 5 stars and a bottle costs about 18 dollars.