Greek Lentil Soup Recipe

Name: Greek Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried lentils; 8 cups water; 2 -3 bay leaves; 2 large onions, chopped; 3 -4 stalks celery, chopped; 2 large carrots, chopped; 1/4 cup extra virgin olive oil; 2 teaspoons salt; 1 teaspoon black peppercorns, crushed; 1 teaspoon dry oregano; 1/4 cup tomato paste; 1 cup small whole wheat pasta shells; 4 cups shredded swiss chard; 2 -3 tablespoons lemon juice

Servings: persons

2 cups dried lentils
8 cups water
2 -3 bay leaves
2 large onions, chopped
3 -4 stalks celery, chopped
2 large carrots, chopped
1/4 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon black peppercorns, crushed
1 teaspoon dry oregano
1/4 cup tomato paste
1 cup small whole wheat pasta shells
4 cups shredded swiss chard
2 -3 tablespoons lemon juice

1
Wash and pick over the lentils, and put them in a large soup pot with the water and bay leaves. Bring them to a boil, then reduce to a simmer.
2
Prepare the onions, celery and carrots, and saute them in the olive oil until soft and slightly browned in spots. Add them to the lentils when the lentils are getting tender; after about 30 minutes of cooking.
3
Dissolve the tomato paste in some of the soup water, and mix it into the soup. Add the salt, pepper and oregano.
4
Cook the pasta in plenty of salted, boiling water until almost tender. Drain and add to the soup.
5
Wash the Swiss chard well, and shred it finely. Add it to the soup, and simmer until the pasta is tender and the chard is bright green.
6
If soup appears to be too dry at this time, add more liquid. (This should be a thick, stew-like soup, but, if heat is too high, there may be too much evaporation).
7
When the soup is fully cooked, stir in 2-3 tablespoons lemon juice, or to taste.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups dried lentils, 8 cups water, 2 -3 bay leaves, 2 large onions, chopped, and more.

Yes, Greek Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Lentil Soup

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