The Most Comforting Greek Lentil Soup

There’s something magical about a pot of lentil soup simmering away on the stove, its earthy aroma filling the kitchen, promising warmth and nourishment. This isn’t just any soup—it’s a comforting embrace, a taste of Greece with every spoonful. The balance of tangy tomatoes, aromatic herbs, and hearty lentils creates a soulful meal that can turn any chilly day into a warm and inviting experience. From the first bite, you’ll be transported to a rustic Greek village, where food is made with love and shared with the people you care about. It’s the kind of dish that begs to be served around a family table, shared with laughter and stories. If you’re looking for a recipe that satisfies both your hunger and your heart, this Greek Lentil Soup is it.

Preparation Time:

• 10 minutes – Preparation
• 30 minutes – Cooking
• 5 minutes – Resting
• Total: 45 minutes

This recipe is perfect for four people and is easy to prepare, even for beginners!

Let’s talk about variations before diving into the ingredients. For those who are plant-based, this soup naturally fits into a vegan diet, and you can easily make it gluten-free by double-checking that your stock or broth is gluten-free. You can even tweak the veggies to suit whatever you have on hand.

The necessary ingredients (possible in all kinds of variations)

• 1 ½ cups dried lentils (green or brown work best, but red lentils will make the soup creamier)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large tomato, chopped (or 1 can diced tomatoes)
• 4 cups vegetable broth (or chicken broth for a non-vegan version)
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• ¼ cup olive oil
• 1 tbsp red wine vinegar (or lemon juice for a more tangy kick)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Feel free to experiment here! Some love adding a pinch of cumin for an earthier flavor or swapping the red wine vinegar for balsamic for a richer, sweeter touch. Don’t have fresh tomatoes? Canned will work just as beautifully. You could even add spinach or kale for extra greens.

The steps of preparation (possible in all kinds of variations)

We’re going to guide you through this step by step, but remember, this recipe welcomes flexibility! You can cook it on the stovetop, in an Instant Pot, or even in a slow cooker.

1. Rinse the lentils thoroughly in cold water and set them aside to drain.
2. Heat the olive oil in a large pot over medium heat.
3. Add the chopped onion, carrots, and celery, and sauté until softened, about 5 minutes.
4. Stir in the minced garlic, cooking for another minute until fragrant.
5. Add the chopped tomato and cook until it begins to break down, releasing its juices.
6. Pour in the vegetable broth, and add the lentils, bay leaves, oregano, thyme, salt, and pepper.
7. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, until the lentils are tender but still hold their shape.
8. Stir in the red wine vinegar (or lemon juice), adjusting seasoning if necessary.
9. Remove the bay leaves, and let the soup rest for 5 minutes.
10. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

Nutritional Benefits

• High in protein: Lentils are a fantastic plant-based protein source, making this soup a great meal for muscle recovery.
• Rich in fiber: This soup will keep you feeling full for hours and promote a healthy digestive system.
• Loaded with vitamins: The carrots, tomatoes, and celery provide a variety of vitamins, including A and C, to boost your immune system.
• Low in fat: With olive oil being the primary fat source, you get healthy fats without excess saturated fats.
• Iron boost: Lentils are packed with iron, which is essential for maintaining energy levels, especially for those on a plant-based diet.

Possible Additions or Upgrades

Looking to take this soup to the next level? Here are some ideas:

• Add a swirl of Greek yogurt or sour cream on top for a creamy finish.
• Sprinkle crumbled feta cheese for a salty, tangy contrast.
• Stir in some cooked quinoa or rice for a heartier meal.
• Swap out the parsley for fresh dill or basil for a different flavor profile.
• A dash of hot sauce or chili flakes will add a bit of heat if you like things spicy.
• Add a handful of chopped spinach or kale in the last 5 minutes of cooking for extra greens.

And now, for some questions and answers to help you along your soup journey:

Q&A

Can I use canned lentils?
Yes, you can! Just reduce the cooking time to about 15 minutes since canned lentils are already cooked. Be sure to rinse them well before adding to the soup.

What type of lentils work best?
Green or brown lentils are ideal as they hold their shape. Red lentils will break down more, giving a creamier texture.

Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors continue to develop. Store it in the fridge for up to 5 days.

Can I freeze it?
Yes! Freeze portions in airtight containers for up to 3 months. Reheat it gently on the stovetop or microwave when ready to enjoy.

How can I add more protein?
You can add cooked chicken, turkey, or even sausage to boost the protein content. Vegans can add extra beans or tofu.

What can I serve with this soup?
A slice of crusty bread, pita, or a fresh Greek salad makes the perfect accompaniment.

What if I don’t have fresh herbs?
Dried herbs work perfectly fine here. Just use about half the amount, as dried herbs are more concentrated.

Is it possible to make this soup in an Instant Pot?
Yes! Sauté the vegetables as instructed, then add everything to the pot and cook on high pressure for 15 minutes. Let the pressure release naturally.

What can I use instead of vegetable broth?
You can use water, but I recommend adding a bit more seasoning if you do. Chicken broth is also an option for non-vegans.

How can I thicken the soup?
If you prefer a thicker consistency, you can purée a cup of the soup in a blender and stir it back into the pot.

We hope you enjoy this hearty, comforting Greek Lentil Soup as much as we do! If you loved the recipe, don’t keep it to yourself—share it with your friends and family on social media, and let them experience this little taste of Greece too!