Greek Lentil Soup Recipe
This Greek Lentil Soup Recipe is what the Ancient Greek diet is all about. Simple, nutritious and with a delicious earthy flavor this soup is going to amaze you!
Servings: 4 portions
- 1 and a half cup of medium sized brown lentils
- 1 small onion minced
- 2 large garlic cloves chopped
- 1 large bay leave dried
- 40 ml olive oil
- few drops of red wine vinegar
In a medium sized cooking pot add about 1 liter of hot water and bring to a boil. Add the lentils and let them boil for 5 minutes.
Using your cooking's pot lid, leave about 1 inch of space to drain the water from the pot. You could also use a strainer, if you own one that has very tiny holes. (We don't want the lentils to fall out)
Refill the cooking pot with water (about 3 fingers higher than the lentils) bring to a boil over high heat. Reduce heat to medium and and add the minced onion, the chopped garlic cloves and the dried bay leave.
Season with salt and pepper and let simmer for about 45minutes to 1 hour. (The time really depends on the variety of the lentils) Try a few to check if they are ready.
Once the lentils are cooked and the water reduced by ⅔, add the olive oil. At this point you have to stir constantly, because the oil will start to thicken the soup.
Keep stirring for about 10 minutes. By now you should have a nice pretty thick soup.
Serve with a few drops of red vinegar in each portion.
-Cook the lentils very well since they are meant for a soup, not a salad dish.
-A proper Olive Oil that's rich and silky, gives to any type of soup a creamy texture. That's all we really use as a thickening agent in our Greek soups. And that's all it needs to make this soup so thick and velvety also. If you can't find some authentic olive oil, then these are two Greek ones that are really good:
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Calories: 268kcal | Carbohydrates: 31g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 4mg | Potassium: 490mg | Fiber: 15g | Sugar: 2g