Lentil Soup

Lentil Soup
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Servings 12

AuthorMyHorioTotal Time3 hrs 15 minsRatingDifficultyBeginner

Lentil soup (called fakes in greek) is a favorite amongst greek people from all regions of the country. It is easy to make, as well as a great vegetarian option.

 1/3 - 1/2 cup olive oil
 1 large onion, chopped
 4 stalks celery, chopped
 3 carrots, chopped
 4 cloves garlic, chopped finely
 2 cups lentils, rinsed
 4 cups Vegetable Broth, Chicken Broth or Chicken Bone Broth (1 Quart )I love the depth of flavor that bone broth gives.
 4 cups water
 1/2 small can tomato paste
 1 bunch parsley, washed and chopped
 1 small bunch spinach, washed and chopped (optional)
 chili flakes (optional)
 salt and pepper, to taste
 red wine vinegar, to taste
1

To make lentil soup:

Rinse lentils in cold water in a colander, and drain.

2

Saute the onions, celery, and carrots gently in olive oil for five minutes or until slightly softened.
Add garlic and sauté for another minute, being careful not to let the garlic burn.

3

Add the lentils, broth, water, tomato paste, parsley, bay leaves, salt, pepper, and chili flakes (if using).

Bring to boil.

4

Lower to a gentle simmer for about three hours, stirring occasionally.
I know this sounds like a long time to cook this soup, but I find the flavour and the texture gets better the longer it cooks.

If you are adding spinach, add during the last 15 minutes of cooking.

5

Ladle the soup into individual bowls.
Stir in 1/2 teaspoon of red wine vinegar to each bowl (or more to taste).

Top with a bit of finely chopped fresh parsley if desired, and serve with fresh bread.

6

See more delicious soups here.

Enjoy!

Ingredients

 1/3 - 1/2 cup olive oil
 1 large onion, chopped
 4 stalks celery, chopped
 3 carrots, chopped
 4 cloves garlic, chopped finely
 2 cups lentils, rinsed
 4 cups Vegetable Broth, Chicken Broth or Chicken Bone Broth (1 Quart )I love the depth of flavor that bone broth gives.
 4 cups water
 1/2 small can tomato paste
 1 bunch parsley, washed and chopped
 1 small bunch spinach, washed and chopped (optional)
 chili flakes (optional)
 salt and pepper, to taste
 red wine vinegar, to taste

Directions

1

To make lentil soup:

Rinse lentils in cold water in a colander, and drain.

2

Saute the onions, celery, and carrots gently in olive oil for five minutes or until slightly softened.
Add garlic and sauté for another minute, being careful not to let the garlic burn.

3

Add the lentils, broth, water, tomato paste, parsley, bay leaves, salt, pepper, and chili flakes (if using).

Bring to boil.

4

Lower to a gentle simmer for about three hours, stirring occasionally.
I know this sounds like a long time to cook this soup, but I find the flavour and the texture gets better the longer it cooks.

If you are adding spinach, add during the last 15 minutes of cooking.

5

Ladle the soup into individual bowls.
Stir in 1/2 teaspoon of red wine vinegar to each bowl (or more to taste).

Top with a bit of finely chopped fresh parsley if desired, and serve with fresh bread.

6

See more delicious soups here.

Enjoy!

Lentil Soup