All Recipes - Greek Lentil Soup

Greek Lentil Soup



This cozy Greek inspired lentil soup is a simple, satisfying dish made with pantry staples and a generous splash of olive oil. Packed with fiber-rich lentils, aromatic herbs, and the brightness of red wine vinegar, it’s a nourishing bowl that warms you from the inside out. Whether you're serving it with a hunk of whole grain bread or a fresh green salad, this soup delivers bold flavor, brain-friendly nutrition, and weeknight ease.

Greek Lentil Soup

Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 4 cloves garlic, minced
  • 1/2 cup tomato, finely chopped
  • 3 cups kale, destemmed, chopped
  • 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes, optional
  • 1 1/4 cups lentils, rinsed
  • 6 cups vegetable broth
  • 1 bay leaf
  • salt, to taste
  • pepper, to taste
  • 1 tbsp lemon juice

Instructions

  1. In a soup pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Saute onions, carrots and celery 5-6 minutes until softened. Add garlic, sun-dried tomatoes, oregano, cumin, paprika and chili flakes. Cook 1-2 minutes until fragrant.
  2. Add lentils and broth. Stir in lentils, bay leaf and broth. Bring to a boil, reduce to low and simmer uncovered 30-35 minutes, or until lentils are tender.
  3. Stir in kale. Simmer 5-10 minutes until wilted.
  4. Remove bay leaf. Stir in lemon juice, remaining olive oil and adjust salt and pepper to taste.
  5. Ladle into bowls and top with a swirl of olive oil. Garnish with chopped olives, fresh dill and/or crumbled reduced fat feta if desired.

Serving Suggestions



Published: May 09, 2025