Greek Lentil Soup (Fakes)
A hearty and traditional Greek Lentil Soup (Fakes) made with brown lentils, fresh vegetables, and Mediterranean herbs. A healthy, satisfying, and flavorful dish.
4 Servings
Ingredients
- 8 ounces brown lentils
- ¼ cup olive oil
- 1 medium onion minced
- 1 large carrot chopped
- 1 tablespoon minced garlic
- 1 quart water
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 pinch crushed dried rosemary optional
- 1 tablespoon tomato paste
- Salt and ground black pepper to taste
- 1 teaspoon olive oil for drizzling
- 1 teaspoon red wine vinegar optional
Instructions
Prepare the Lentils:
- Begin by rinsing the lentils under cold water to remove any debris. Place them in a large saucepan and add enough water to cover them by about one inch. Bring the water to a boil and cook the lentils for 10 minutes. Drain and set aside.
Sauté the Vegetables:
- In a separate large saucepan or pot, heat the olive oil over medium heat. Add the minced onion, chopped carrot, and garlic, and sauté until the onion becomes translucent and aromatic, approximately 5 minutes.
Combine Ingredients and Simmer:
- Add the pre-cooked lentils to the pot along with 1 quart of water, bay leaves, oregano, and the optional pinch of crushed rosemary. Increase the heat to bring the mixture to a boil, then reduce to medium-low, cover, and let it simmer for 10 minutes.
Incorporate Tomato Paste:
- Stir in the tomato paste, ensuring it is evenly distributed. Season with salt and pepper to taste. Cover the pot again and allow the soup to simmer for an additional 30–40 minutes, stirring occasionally. If the soup thickens too much, add small amounts of water to adjust the consistency.
Finish and Serve:
- Once the lentils are tender, remove the soup from the heat. Serve hot with a drizzle of olive oil and, if desired, a splash of red wine vinegar for added tanginess.
Notes
This Greek Lentil Soup (Fakes) is naturally gluten-free. Ensure that your tomato paste and red wine vinegar are certified gluten-free to avoid any potential cross-contamination.