Mediterranean · 50 min · Easy · 4 servings

Greek Lentil Soup

Name: Greek Lentil Soup
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil, for the base; 1 tbsp olive oil, to finish; 1 onion, diced; 3 garlic cloves, minced; 1 carrot, diced; 1⅓ cups brown or green lentils, rinsed; 1 can chopped tomatoes; 1 tsp dried oregano; 2 bay leaves; 4¼ cups water or vegetable stock; 1 tbsp red wine vinegar; salt, to taste; black pepper, to taste

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Fakes, the Greek lentil soup that's the gentlest way back to solid food. Brown lentils simmered soft with tomato, oregano and bay, then lifted at the end with a slug of red wine vinegar and good olive oil.

~370 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-proteinlow-calorie

Plan it:

Method

1
Soften the vegetables
⏱ 7 min
Heat the olive oil for the base in a pot over medium heat. Add the onion, garlic and carrot and cook until softened, about 6–8 minutes.
2
Build the soup
Add the lentils, chopped tomatoes, oregano, bay leaves and water. Bring to a boil.
3
Simmer until tender
⏱ 40 min
Reduce the heat and simmer, partly covered, until the lentils are tender, about 35–45 minutes. Add a splash of water if it gets too thick.
4
Finish and season
Remove the bay leaves. Stir in the red wine vinegar and the finishing olive oil, then season with salt and pepper to taste.

Notes

A perfect first solid meal after a fast: gentle on the stomach and very filling. Tastes even better the next day, so it's a great batch-cook.

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Method

Soften the vegetables

Build the soup

Simmer until tender

Finish and season

Notes