Lemony Greek Lentil Soup

Lemony Greek Lentil Soup

  Ready in : 45 mins

Lemony Greek Lentil Soup is a Mediterranean main course. One serving contains 368 calories, 23g of protein, and 4g of fat. For 88 cents per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. 2 people were impressed by this recipe. A mixture of brown lentils, , pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is spectacular.

Ingredients

brown lentils

brown lentils

1 pound

carrot

carrot

12 ounces

water

water

3 quarts

thyme

thyme

1 teaspoon

lemon juice

lemon juice

0.25 cup

basil

basil

2 teaspoons

thyme

thyme

2 teaspoons

oregano

oregano

1 teaspoon

pepper

pepper

0.5 teaspoon

salt

salt

2 teaspoons

onion

onion

1 medium

garlic

garlic

3 cloves

olive oil

olive oil

1 tablespoon

canned tomatoes

canned tomatoes

28 ounces

teaspoon

teaspoon

1 teaspoon

Cooking in Steps

  1. 1
    Put the lentils, water, carrot and 1 teaspoon dried thyme into an 8-quart stockpot, cover and set over medium heat.

    dried thyme

    dried thyme

    lentils

    lentils

    carrot

    carrot

    water

    water

    pot
    pot
  2. 2
    After 15 minutes, lower the heat somewhat and gently bring the water to a simmer, which should take another half an hour or so.

    water

    water

  3. 3
    Once the lentils have reached the boiling point, turn off the burner and let them sit for 1 hour.

    lentils

    lentils

  4. 4
    After the hour, bring the soup back to a simmer and add the lemon juice, dry basil, fresh thyme, oregano, pepper and salt and simmer for 1 hour.

    fresh thyme

    fresh thyme

    lemon juice

    lemon juice

    oregano

    oregano

    pepper

    pepper

    basil

    basil

    salt

    salt

  5. 5
    Now, slowly saut the onion and garlic in the olive oil until the onion is tender.

    olive oil

    olive oil

    garlic

    garlic

    onion

    onion

  6. 6
    Coarsely chop the tomatoes (I do this with kitchen scissors right in the can), and add them and the onion mixture to the soup. Adjust the salt to taste.

    tomato

    tomato

    onion

    onion

    salt

    salt

    kitchen scissors
    kitchen scissors
  7. 7
    Bring everything back to the boiling point and simmer for another hour. After this point, you can turn your burner to its lowest setting, and this soup will happily sit steaming with its lid cocked for several hours until you are ready to enjoy it.

  8. 8
    Add more water if necessary.

    water

    water

  9. 9
    Serve with crusty bread and a soft cheese like St. Andre or Cambazola

    crusty bread

    crusty bread

    soft cheese

    soft cheese