A bowl of Greek lentil soup, in Greek fakes and a piece of crusty bread could possibly be the most unpretentious and delicious meal one can have. This fakes recipe is easy to make with few ingredients and is a hearty and comforting meal for the whole family.
Autumn always signals soup time in my mind. Usually the first soup I make is this Greek lentil soup. It makes a simple yet delicious meal. And when the subtle aroma of fakes fills my home it gives me a sense of comfort and reassurance. Most of the time I indulge in two bowls of the delicious soup, with lots of fresh bread, pieces of feta cheese and olives.
I have tried many lentil recipes and love them all but my go to is this one. I know I am biased being Greek and all 🙂 but I think it is the best lentil soup recipe. It is also one of the easiest to make. You basically throw everything in a large pot and an hour or so later you have a delicious, healthy, nutritious meal.
Which variety of lentils I use
There are a few kinds of lentils and I usually use the green or brown variety. Brown lentils are one of the most common varieties of lentils, have a mild, earthy flavor and they easily hold their shape once cooked. Green lentils have a slightly peppery flavor and firm texture but have the longest cooking time out of all the varieties.
Of course you can use any variety of lentils you like with this recipe. Cooking time can vary, please follow the directions on the package for perfect cooking.
Here is a quick guide:
- Brown lentils need approximately 35-45 minutes.
- Green lentils need about 45 minutes.
- Black beluga lentils need 20 to 25 minutes. Best for salads.
- Red lentils only need 15 to 25 minutes. I prefer this variety when I make a coconut curry lentil soup.
Make sure to rinse the lentils and drain well. 1. In a large pot heat the olive oil over medium heat. Add the diced onion and the garlic. Sauté for 1-2 min. Add the carrots and celery and sauté for 3-5 minutes.
2. Stir and add the lentils, mix well.
3. Add the tomatoes and softly smash them with your spoon. Mix well.
4. Add vegetable stock, mix all very well, bring to a boil and then lower heat to minimum. Simmer for 1 hour or so. Keep checking every 15 min to see how cooked the lentils are. Some cook quicker then others. When they have your desired texture remove from heat and adjust salt and pepper to taste.
Lentils are ready. Served in bowls with a sprinkle of red wine vinegar on top, a teaspoon might be enough or more. Its a matter of preference. You can add a little extra virgin olive oil, some chopped fresh herbs like oregano and a pinch of red chili flakes. I always have olives, feta and warm crusty bead with lentils, I break the feta in small pieces and I chuck it in my soup. It becomes creamy and lovely. Dipping my bread in is also a necessity.
More Soups Please!
If you liked my fakes recipe please try my tomato toup with feta & basil, an ideal partner to crusty bread. A very easy and comforting soup is the traditional Greek chickpeas soup, it is delicious and humbly perfect. And real winner is my red kabocha soup with porcini mushrooms, it is creamy and sophisticated with layers of flavor that leave you satisfied & pleasantly surprised.
If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.
- 1 16 oz green Lentils You can also use brown lentils, just adjust the cooking time.
- 1 red onion diced
- 3 garlic cloves smashed
- 2 carrots cut in 1/4 inch pieces
- 2 stalks celery cut in 1/4 inch pieces
- 32 oz vegetable stock
- 28 oz tomatoes smashed with a spoon or your hands :-). I use authentic San Marzanno tomatoes, I love the sweet taste and velvety texture.
- 1 /4 cup extra virgin olive oil
- 2 bay leaves
- freshly ground pepper
- red hot chili pepper flakes optional
- red wine vinegar optional
- extra virgin olive oil optional
- fresh oregano chopped optional
- Rinse the lentils and drain well.
- In a large pot heat the olive oil over medium heat. Add the diced onion and the garlic. Sauté for 1-2 min.
- Add the carrots and celery and sauté for 3-5 minutes.
- Stir and add the lentils, smashed tomatoes (you can also smash the tomatoes with your spoon after you add them in) and vegetable stock. Bring to a boil for 1-2 min.
- Lower the heat to the minimum. Cover the pot and simmer for 60-90 minutes. Cooking time depends on the kind of lentils you are using. I am using green lentils that require longer cooking. Check lentils often until they have the desired texture. Adjust liquids too, you might need to add a little water or stock to achieve your desired soup consistency).
- Add salt and freshly ground pepper to taste.
- Serve lentils in bowls with a slight sprinkle of red hot chili pepper flakes, a 1 tbsp olive, a tbs of red wine vinegar (optional) and warm crusty bread on the side.