Greek Lentil Soup Recipe
Description:
This Greek Lentil Soup is not just a simple dish; it’s a hearty, nutritious meal bursting with Mediterranean flavors. Perfect for a cozy winter night or a quick weeknight dinner, this vegan-friendly soup is both easy to make and incredibly satisfying. With a delightful combination of lentils, vegetables, and aromatic herbs, this soup is sure to become a staple in your kitchen. Plus, it can be made in advance, making it an ideal option for meal prep.
- Cook Time: 1 hour
- Prep Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Serving: 8
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Dried lentils |
| 8 cups | Water |
| 2-3 | Bay leaves |
| 2 | Onions |
| 3-4 | Celery stalks |
| 2 | Carrots |
| 1/4 cup | Extra virgin olive oil |
| 2 tsp | Salt |
| 1 tsp | Black peppercorns |
| 1 tsp | Dry oregano |
| 1/4 cup | Tomato paste |
| 1 cup | Small whole wheat pasta shells |
| 4 | Swiss chard leaves |
| 2-3 tbsp | Lemon juice |
Nutrition Facts (per serving):
- Calories: 266.2
- Fat: 7.5g
- Saturated Fat: 1.1g
- Cholesterol: 0mg
- Sodium: 717.8mg
- Carbohydrates: 37.5g
- Fiber: 16.7g
- Sugar: 5g
- Protein: 13.7g
Instructions:
-
Prepare Lentils: Begin by washing and picking over the lentils to remove any debris. Then, place them in a large soup pot along with the water and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer.
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Sauté Vegetables: While the lentils are cooking, prepare the onions, celery, and carrots. Heat the olive oil in a separate pan over medium heat. Sauté the vegetables until they are soft and slightly browned.
-
Combine Ingredients: Once the lentils are tender (after about 30 minutes), add the sautéed vegetables to the pot. Dissolve the tomato paste in a small amount of the soup water, then mix it into the soup. Season with salt, black peppercorns, and dry oregano.
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Cook Pasta: In a separate pot, cook the pasta in boiling salted water until it’s almost tender. Drain the pasta and add it to the soup.
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Add Swiss Chard: Wash the Swiss chard leaves thoroughly and finely shred them. Add the shredded chard to the soup and simmer until the pasta is fully cooked, and the chard is bright green.
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Adjust Consistency: If the soup seems too dry, add more liquid until you reach your desired consistency. The soup should be thick and stew-like, but if the heat is too high, there may be excessive evaporation.
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Finish with Lemon Juice: Once the soup is fully cooked, stir in 2-3 tablespoons of lemon juice, or to taste, to add a refreshing citrusy flavor.
Serving:
- Serve the Greek Lentil Soup hot, garnished with fresh parsley or a drizzle of extra virgin olive oil, if desired.
- Enjoy this nutritious and delicious soup as a hearty one-dish meal or pair it with crusty bread for a satisfying lunch or dinner option.
Tips:
- To make this soup in advance, prepare it without the pasta and Swiss chard. Add them just before reheating to retain their texture and color.
- Experiment with different types of pasta or leafy greens for variation.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently on the stovetop or in the microwave before serving.
