Best 9 Hearty Greek Lentil Soup Recipes

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If you're looking for hearty and nutritious soup to warm you up on a cold day, look no further than Greek lentil soup. This traditional dish is packed with flavor, thanks to the combination of lentils, vegetables, and herbs. Plus, it's a great source of protein and fiber, making it a healthy and satisfying meal. Whether you're a vegetarian or just looking for a meatless meal, Greek lentil soup is an excellent option.

Let's cook with our recipes!

EASY GREEK RED LENTIL SOUP RECIPE



Easy Greek Red Lentil Soup Recipe image

This 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.

Provided by Suzy Karadsheh

Categories     Soup

Time 33m

Number Of Ingredients 17

Extra virgin olive oil (I used Early Harvest)
1 large onion, chopped
3 garlic cloves, minced
2 carrots, chopped
3 tsp dry oregano
1 1/2 tsp cumin
1 tsp rosemary
1/2 tsp red pepper flakes
2 dry bay leaves
1 cup crushed tomatoes (from a can)
7 cups low-sodium vegetable broth
2 cups red lentils, rinsed and drained
Kosher salt
Zest of 1 lemon
Juice of 2 lemons
Fresh parsley for garnish
Crumbled feta cheese to serve, optional

Steps:

  • Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
  • Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
  • Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
  • Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
  • Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg

GREEK LENTIL SOUP RECIPE (FAKES SOUPA)



Greek Lentil Soup recipe (Fakes Soupa) image

A traditional, creamy, healthy and delicious Greek lentil soup recipe. Prepare your lentil soup the traditional Greek way, with some fresh herbs, extra virgin olive oil, a splash of red wine vinegar and top with crumbled feta cheese!

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h

Yield 8

Number Of Ingredients 9

500g brown lentils (17-18 ounces)
5 cups of water
1 small red onion, chopped
2 cloves of garlic, finely chopped
2 bay leaves
1/2 cup olive oil
1 tbsp tomato paste (optional)
1 tbsp red wine vinegar
salt and pepper to taste

Steps:

  • To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
  • Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
  • Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be 'reddened', then add 1 tablespoon of tomato paste.
  • Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
  • Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 348kcal, Sugar 2g, Sodium 301.8mg, Fat 14.7g, SaturatedFat 2.1g, UnsaturatedFat 11.9g, TransFat 0g, Carbohydrate 41.4g, Fiber 7g, Protein 15.6g, Cholesterol 0mg

GREEK LENTIL SOUP



Greek lentil soup image

Delicious and hearty Greek lentil soup with fresh, simple ingredients.

Provided by by Jenny | The Greek Foodie

Categories     Soup

Number Of Ingredients 15

1 16 oz green Lentils
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 )
1 /4 cup extra virgin olive oil
2 bay leaves
freshly ground pepper
salt
chili pepper flakes (optional)
red wine vinegar (optional)
extra virgin olive oil (optional)
fresh herbs leaves, thyme oregano or sage (optional)

Steps:

  • 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.

Nutrition Facts : Carbohydrate 43 g, Protein 16 g, Fat 4 g, SaturatedFat 1 g, Sodium 481 mg, Fiber 19 g, Sugar 6 g, Calories 263 kcal, ServingSize 1 serving

GREEK LENTIL SOUP (FAKES)



Greek Lentil Soup (Fakes) image

Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor!

Provided by Diana Moutsopoulos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

8 ounces brown lentils
¼ cup olive oil
1 tablespoon minced garlic
1 medium onion, minced
1 large carrot, chopped
1 quart water
1 pinch dried oregano
1 pinch crushed dried rosemary
2 bay leaves
1 tablespoon tomato paste
salt and ground black pepper to taste
1 teaspoon olive oil, or to taste
1 teaspoon red wine vinegar, or to taste

Steps:

  • Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
  • Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
  • Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

Nutrition Facts : Calories 357.4 calories, Carbohydrate 40.3 g, Fat 15.5 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 2.2 g, Sodium 56.9 mg, Sugar 3.7 g

HEARTY GREEK LENTIL SOUP



Hearty Greek Lentil Soup image

Warm, hearty lentil soup, don't forget the bread to soak up the leftover sauce at the bottom of your bowl.

Provided by Constantina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

1 cup dry lentils, rinsed and drained
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, chopped, or to taste
1 cup sliced celery
½ cup sliced carrots
2 potatoes, peeled and cubed
1 (8 ounce) can crushed tomatoes
¾ cup chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon ground cinnamon
salt and ground black pepper to taste

Steps:

  • Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
  • Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
  • Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 30.5 g, Fat 3.9 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 162.5 mg, Sugar 3.8 g

GREEK-STYLE LENTIL SOUP



Greek-Style Lentil Soup image

This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. -Mary E. Smith, Columbia, Missouri

Provided by Taste of Home

Categories     Lunch

Time 5h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
1 teaspoon dried oregano, divided
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped red onion, chopped parsley and lemon wedges

Steps:

  • Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.

Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

GREEK LENTIL SOUP



Greek Lentil Soup image

Make and share this Greek Lentil Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Spinach

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chopped celery
1 cup finely chopped carrot
1 1/2 cups chopped onions
8 cups water
24 ounces beef stock or 24 ounces broth
2 cups dry lentils, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
1 1/2 teaspoons chopped mint (optional)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed

Steps:

  • In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
  • Add the water, stock, and the rinsed lentils.
  • Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
  • Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
  • Stir in the spinach and simmer uncovered for 15-20 minutes more.
  • Re-check seasoning before serving.

Nutrition Facts : Calories 234, Fat 2.8, SaturatedFat 0.5, Sodium 518.4, Carbohydrate 38, Fiber 17.6, Sugar 4.7, Protein 15.8

HEARTY LENTIL SOUP



Hearty Lentil Soup image

Served with biscuits and a salad, this soup is delicious on a chilly autumn evening. It's one of my family's favorite.

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 14

2 celery ribs, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
2 tablespoons butter
6 cups water
1 can (28 ounces) diced tomatoes, undrained
3/4 cup dried lentils, rinsed
3/4 cup medium pearl barley
2 tablespoons chicken bouillon granules
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 cup thinly sliced carrots
1 cup shredded Swiss cheese, optional

Steps:

  • In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender., Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.

Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 643mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 9g fiber), Protein 7g protein.

ZESTY GREEK LENTIL AND BARLEY SOUP



Zesty Greek Lentil and Barley Soup image

A nutritious Greek lentil recipe, perfect for anytime of the year!

Provided by Marilena Leavitt

Categories     Vegetarian Soup

Time 1h

Yield 6

Number Of Ingredients 16

½ lb. dried, small, brown lentils
½ cup barley
6 TBSP. extra virgin olive oil
2 small onions, diced
2 medium carrots, diced
1 stalk celery (with the leaves)
6 cloves garlic
2 ----- bay leaves
1½ cups tomato sauce (passata)
7 cups water (or more)
1-2 tsp. smoked paprika
1 TBSP. dried Greek oregano
1 tsp. salt (or more)
--- ---- pepper to taste
3 TBSP. red wine or Balsamic vinegar
--- ---- best-quality finishing olive oil

Steps:

  • Rinse the lentils well under cold water and place them in a medium pot. Add some water, just enough to cover them, and bring to a boil. Reduce the heat and simmer for 4-5 minutes. Empty the lentils into a colander to drain and discard the water.
  • Return the lentils into the pot, add the barley, olive oil, onions, carrots, celery, garlic, bay leaves, tomato sauce, 6 cups of fresh water and the paprika and pepper. (Hold off on adding the salt and the oregano). Cover and bring to a boil.
  • Reduce the heat, partially uncover the pot, and cook for about another 30 to 40 minutes or until the lentils, the barley, and the vegetables are soft, stirring occasionally. Add the oregano and the salt and cook for 5-10 minutes more or until the soup is slightly thickened. If the soup is becoming too thick, add some hot water at this stage. Remove the bay leaves.
  • Just before serving, drizzle the red wine vinegar (or even better, Balsamic vinegar) and some extra virgin olive oil and stir well. Taste and adjust the seasoning. Pour into soup bowls, squeeze a few drops of fresh lemon juice for added flavor, and serve. This soup is traditionally served with seasoned Kalamata olives and a loaf of good, crusty flatbread.

Tips:

  • Use a variety of lentils. This will give your soup a more complex flavor and texture. Some good options include brown lentils, green lentils, and red lentils.
  • Don't overcook the lentils. They should be tender but still hold their shape.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
  • Add plenty of vegetables. This will make your soup more nutritious and flavorful. Some good options include carrots, celery, onions, garlic, and tomatoes.
  • Season your soup to taste. Add salt, pepper, and other spices to taste.
  • Serve your soup with a side of bread or crackers. This will help to soak up the broth and make your meal more satisfying.

Conclusion:

Greek lentil soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious Greek lentil soup that your family and friends will love.

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