Recipe For Greek Style Lentil Soup
A bowl of Greek lentil soup – fakes and a piece of crusty bread could 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.
If you love this Greek Lentil Soup, you will also love thisLentil Sausage Soup, Lentil And Spinach Soup With Lemon orRed Bean Soup With Greens!
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 delicious soup with lots of fresh bread, pieces of feta cheese and olives.
Fakes Greek Traditional Lentil Soup
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.
There are a few kinds oflentils; I usually use green or brown.Brown lentils are one of the most common varieties of lentils, have a mild, earthy flavor and 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.
Greek Style Lentil & Chard Soup Recipe
1. In a large pot heat the olive oil over medium heat. Add the diced onion and the garlic. Sautéfor 1-2 min. Add the carrots and celery and sauté for 3-5 minutes.
Simmer for 45 minutes or so. Keep checking every 15 min to see how cooked the lentils are. Some cook quicker than others. When they have your desired texture, remove them from heat, and adjust salt and pepper to taste.
Serve in bowls with a sprinkle of red wine vinegar on top; a teaspoon might be enough or more. It’s a matter of preference.
Easy Greek Red Lentil Soup
You can add a little extra virgin olive oil, some chopped fresh herbs like thyme and oregano, and a pinch of red chili flakes.
I break the feta into small pieces and chuck it in my soup. It becomes creamy and lovely. Dipping my bread in is also a necessity.
If you liked this fakes recipe, please try the tomato soup with feta & basil, an ideal partner to crusty bread. A very easy and comforting soup is the traditional Greek chickpea soup; it is delicious and humbly perfect. And a real winner is this red kabocha soup with porcini mushrooms. It is creamy and sophisticated with layers of flavor that leave you satisfied & pleasantly surprised.
Greek Lentil Soup Recipe (fakes Soupa)
Calories: 263 kcal Carbohydrates: 43 g Protein: 16 g Fat: 4 g Saturated Fat: 1 g Sodium: 481 mg Potassium: 876 mg Fiber: 19 g Sugar: 6 g Vitamin A: 3683 IU Vitamin C: 19 mg Calcium: 56 mg Iron: 5 mgThis creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
Lentils are easy to use and are a great way to get a wide range of nutrients, from B vitamins, to iron, fiber and more. And because they are made of up over 25% protein, lentils are an excellent meat alternative.
I love that lentils are fast-cooking and can be used in many ways--salads, soups, and even vegan sauces (black lentils make a great substitute for meat in my vegetarian moussaka!)
Greek Style Red Lentil Soup
A couple of fan favorites here on the blog are Turkish lentil soup, chunky vegetable lentil soup and this spicy spinach and lentil soup made with black lentils.
Today, I'm leaning into sweet, fast-cooking red lentils. Because of their creamy consistency, I think red lentils shine best in a hearty soup like today's Greek red lentil soup.
And if you ever thought lentils were boring, this tasty red lentil soup with lemon, cumin, fresh herbs, and a dash of chili flakes is anything but bland. It hits the perfect balance of warm, tangy, and just a bit spicy (although, you can totally leave the chili flakes out if they're not your thing.)
Slow Cooker Greek Lentil Soup (fakies) Recipe
Like other lentils, red lentils are brimming with nutrition. They are packed with plant-based protein and fiber to help keep your belly full and satisfied for a long time. Not to mentioned they are packed with potassium, folate, iron, and magnesium.
What do they taste like? Red split lentils are nutty and sweet tasting, and they have a great creamy consistency that makes them perfect for hearty soups and stews.
Plus, they cook so fast, and you never have to soak them in advance. That's why, they make a perfect go-to on busy weeknights.
Mediterranean Lentil Soup
I used all-natural red lentils that you can find here at our online shop. Generally, to cook red lentils you'll use 1:3 ratio lentils to liquid, meaning 1 cup of dry lentils to 3 cups water or broth. You do not need to soak red lentils for any amount of time, because they're split they are fast-cooking and require just a few simple steps. Here is what you do:
Using water to cook the lentils is totally fine and works well. Water is particularly good when you want the flavor of the lentil neutral or the natural flavor to shine through.
But you can also use the cooking opportunity to infuse lots of flavors right into the lentils. You can do this by cooking them in a flavorful broth! You can use beef, chicken, veggie, or even bone broth for the liquid instead of water.
Persian Style Tomato And Lentil Soup Recipe
This easy red lentil soup takes on a bold Greek twist! A creamy, extra smooth red lentil soup with a few ingredients that bring about the robust Greek flavors we love:
Aromatics: garlic, onion, and sweet carrots are sauteed in quality extra virgin olive oil until tender and fragrant. This starts the flavoring process.
Spices & herbs: a combination of dry oregano, warm cumin, piney rosemary, bay leaf and just a pinch of red chili pepper for subtle heat.
Greek Lentil Soup With Feta
Crushed tomato & broth: crushed tomatoes here bring about vibrant color and flavor (lots of umami), while augmenting our lentil soup with a bit more of hearty, yet saucy consistency. And I used a low-sodium vegan broth as the liquid base here (you can use chicken or even beef broth if you prefer.)
Red lentils: the star ingredient here, obviously. I used 2 cups of split red lentils, which are plenty to feed a crowd! The lentils are thrown into the broth in the last 15 minutes to 20 minutes or so of cooking (remember, they don't take long to cook). And to achieve the perfect creamy consitency without adding a drop of cream, once the lentils are finished, give the soup a blitz or two using an immersion blender.
Lemon and fresh parsley (to finish): this Greek red lentil soup would not be complete without the final addition of lemon, both zest and juice, plus a sprinkle of fresh parsley. This final layer bright flavors sorta wakes this soup up.
Greek Lentil Soup
Feta cheese (optional): you can totally keep this as a vegan red lentil soup, but if you want the added benefit of creamy, salty feta, sprinkle a little bit over your bowl of soup and enjoy. A pleasant surprise, trust me!
This lentil soup is pretty straight forward to put together, and it doesn't require big chefy skills. But a few small tips for you:
1. Make sure the lentils are fully cooked before blending. Again, red lentils do cook quickly (15 to 20 minutes tops), so allow them the time they deserve, otherwise, if you have under-cooked your lentils, they won't blend properly and the soup may be more gritty than creamy.
Lemony Lentil Soup
2. Use an immersion blender to create a creamy lentil soup. I'm all for a chunky lentil soup, but this one is extra special when blended into a smooth, creamy soup. I like to use an immersion blender right in my pot (but do this carefully on lower speed, and make sure the heat is off.) I find that transferring soup into a stand-up blender can be super tricky, but if that's all you have, you can totally use your blender and work in batches so you don't overfill it with hot soup (a food processor would work as well.)
3. Don't skip the lemon juice! All the flavor makers in this recipe are important, but I know some may be tempted to skip that last squeeze of lemon juice before serving. It's amazing what a little bit of acid, added at the end of cooking, can do to brighten up your lentil soup and bring about just the right balance.
I almost always make this easy lentil soup on
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