Greek lentil soup

    1 hour 10 min

    This rustic Greek-inspired lentil soup is packed with a variety of vegetables and seasoned with fresh parsley.

    3 people made this

    Serves: 4 

    • 200g dry lentils, rinsed and drained
    • 1 tablespoon vegetable oil
    • 1 large onion, chopped
    • 2 cloves garlic, chopped, or to taste
    • 125g sliced celery
    • 60g sliced carrots
    • 2 potatoes, peeled and cubed
    • 400g tomato passata
    • 45g chopped fresh parsley
    • 1 tablespoon red wine vinegar
    • 1 teaspoon ground cinnamon
    • salt and ground black pepper to taste

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Place lentils in a pot with water to cover; bring to the boil. Drain, reserving water.
    2. Heat oil in a pan over medium-high heat. Saute onion until softened, 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 the boil.
    3. Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

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