Name: Greek-Style Lentil Soup with Olive Oil, Carrots, and Tomatoes
Cuisine: American
Ingredients: 1 onion, finely chopped; 2 cloves garlic, coarsely chopped; 2 carrots (130g), sliced into rounds; 1 bay leaf; 4 tbsp olive oil; 400g green or yellow lentils, rinsed; 400ml tomato purée or crushed tomatoes; 1.2L water; ½ tsp sugar; 3 tbsp red wine vinegar; Salt and pepper to taste

Description

Hello food lovers! Are you craving something warm, nourishing, and packed with Mediterranean flavors? Then you’re in for a treat today! We’re diving into a Greek-inspired dish that is sure to comfort your soul and satisfy your taste buds—Greek-Style Lentil Soup. This recipe is bursting with healthy ingredients like olive oil, lentils, carrots, and tomatoes. Let’s get started on this wholesome journey to a bowl of goodness!

Ingredients

Scale

1 onion, finely chopped
2 cloves garlic, coarsely chopped
2 carrots (130g), sliced into rounds
1 bay leaf
4 tbsp olive oil
400g green or yellow lentils, rinsed
400ml tomato purée or crushed tomatoes
1.2L water
½ tsp sugar
3 tbsp red wine vinegar
Salt and pepper to taste

Instructions

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and bay leaf. Sauté for 4-5 minutes until the vegetables have softened but are not browned.
Add Lentils and Liquids: Rinse the lentils thoroughly and add them to the pot. Pour in the tomato purée, water, and sugar. Stir well to combine all the ingredients.
Cook the Soup: Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 40 minutes to 1 hour, or until the lentils are tender.
Season and Serve: Before serving, adjust the soup’s consistency by adding more water if needed. Season with salt and pepper to taste. Stir in the red wine vinegar just before serving for a punch of tanginess.

Notes

Choose Your Lentils Wisely: Green or yellow lentils work best for this soup. Red lentils may break down too much and create a mushy texture.
Customize the Consistency: If you prefer a thicker soup, let it simmer uncovered for the last 10-15 minutes of cooking.
Make It Ahead: This soup tastes even better the next day as the flavors have more time to meld together.