Mediterranean🥣 Soups & stews

Greek Lentil Soup (Fakes)

Name: Greek Lentil Soup (Fakes)
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1 lb dry lentils (green or brown); ¼ cups olive oil; 2 carrots; 1 onion; 3 bay leaves; 3 garlic cloves; 15 oz canned tomatoes; to taste salt and black pepper; 1 tsp dried crushed oregano; ½-¾ cups rice; water; vinegar

⏱ 65 min

Adapted from a video by Dimitra's Dishes

Greek Lentil Soup (Fakes) – The Coziest Mediterranean Soup

Watch on YouTube

Ingredients

dry lentils (green or brown)1 lb
olive oilplus more for serving¼ cups
carrotsdiced2
onionsmall, finely chopped1
bay leaves3
garlic cloveschopped3
canned tomatoespureed15 oz
salt and black pepperto taste
dried crushed oreganoor more1 tsp
riceregular Carolina rice, basmati, or arborio rice½-¾ cups

Steps

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1
Place the lentils in a pot and cover with plenty of water. Bring to a boil, then drain through a strainer and discard the water.
2
Heat the olive oil in the pot and add the diced carrots and chopped onion. Cook over medium heat for about 10 minutes until softened.
3
Add the chopped garlic and cook until fragrant, about 3 to 4 minutes.
4
Add the drained lentils, bay leaves, canned tomatoes, salt, pepper, and oregano. Pour enough water to cover the lentils by at least an inch.
5
Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes until the lentils are tender.
6
Taste the soup and adjust the seasoning. If desired, add the rice and 2 cups of water to make the soup heartier.
7
Bring back to a boil, then reduce heat to low and simmer for about 15 to 20 minutes until the rice is fully cooked.
8
Taste again and adjust salt and pepper as needed. Stir in the dried oregano and finely chopped fresh parsley.
9
Ladle the soup into bowls and drizzle with olive oil and vinegar. Optionally top with feta cheese and fresh parsley.

Greek Lentil Soup (Fakes)

Ingredients

Steps

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