As my mom says, this is a stick to you ribs kind of soup. It’s packed full of fibre and guaranteed to leave you feeling FULLY satisfied. The best part of this soup is it’s finished with lemon to brighten the flavours and a good hit of black pepper.
I love when a soup recipe uses water rather than stock as it’s base, it means I don’t have to make or buy vegetable stock. Though if you have vegetable stock on hand, it will only make this soup better than it already is, but it’s not necessary. The onions, carrots, and garlic flavour the water giving the soup a delicious self-made broth.
You don’t need any special equipment to blend this soup – as the lentils cook, they spread out and thicken the soup giving it a wonderful, rustic consistency. Once the soup is finished simmering, it’s ready to serve, but it also keeps well in the fridge for a fast mid-week dinner.
Serve this as is, but I’ve also added a hand full of baby spinach and a cup of cooked leftover pasta to use up ingredients in the fridge.
Greek Lemon Lentil Soup
- 2 tablespoons olive oil
- 1 cup finely diced onion
- 1 cuo finely diced carrot
- 1 tablespoon minced garlic
- ½ - 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- Pinch red chilli flakes
- 6 cups water
- 1 cup red lentils rinsed
- 2 bay leaves
- 1 lemon zested and juiced
- ½ teaspoon pepper
- In a large soup pot, heat oil over medium heat. Add onion, carrot, garlic, and ½ teaspoon salt; cook and stir until onion is tender, about 5 minutes. Stir in oregano, rosemary, and red chilli flakes; cook for 1 minute.
- Stir in water, lentils, and bay leaves. Bring to a boil. Reduce heat to low, and simmer uncovered for 15 to 20 minutes, or until lentils have blown and carrots are tender. When ready to serve stir in lemon zest and juice and pepper. Season to taste with salt - about ½ teaspoon of salt.
- Rinse the lentils well under cold water, I find a fine mesh strainer works best.
- Always zest a lemon before you juice it - it’s nearly impossible to do it the other way around. If you don’t have a zester or very fine grater, you can use a vegetable peeler to take off the yellow part of the skin and then finely chop it with a knife.