Lemony Greek Lentil Soup

Name: Lemony Greek Lentil Soup
Prep time: PT-1M
Cook time: PT-1M
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean, European, Greek
Ingredients: 1 pound brown lentils; 12 ounces carrot; 3 quarts water; 1 teaspoon thyme; 0.25 cup lemon juice; 2 teaspoons basil; 2 teaspoons thyme; 1 teaspoon oregano; 0.5 teaspoon pepper; 2 teaspoons salt; 1 medium onion; 3 cloves garlic; 1 tablespoon olive oil; 28 ounces canned tomatoes; 1 teaspoon teaspoon

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.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

brown lentils

1 pound

carrot

12 ounces

water

3 quarts

thyme

1 teaspoon

lemon juice

0.25 cup

basil

2 teaspoons

thyme

2 teaspoons

oregano

1 teaspoon

pepper

0.5 teaspoon

salt

2 teaspoons

onion

1 medium

garlic

3 cloves

olive oil

1 tablespoon

canned tomatoes

28 ounces

teaspoon

1 teaspoon

Cooking in Steps

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

dried thyme

lentils

carrot

water

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

lentils
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

lemon juice

oregano

pepper

basil

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

olive oil

garlic

onion
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

onion

salt

kitchen scissors
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
Add more water if necessary.

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

crusty bread

soft cheese

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Lemony Greek Lentil Soup

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

brown lentils

1 pound

carrot

12 ounces

water

3 quarts

thyme

1 teaspoon

lemon juice

0.25 cup

basil

2 teaspoons

thyme

2 teaspoons

oregano

1 teaspoon

pepper

0.5 teaspoon

salt

2 teaspoons

onion

1 medium

garlic

3 cloves

olive oil

1 tablespoon

canned tomatoes

28 ounces

teaspoon

1 teaspoon

Cooking in Steps

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

dried thyme

lentils

carrot

water

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

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

lentils

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

lemon juice

oregano

pepper

basil

salt

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

olive oil

garlic

onion

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

onion

salt

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 Add more water if necessary.

water

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

crusty bread

soft cheese

Nutrition ?

Similar Recipes

Tuscan White Bean Soup with Olive Oil and Rosemary

Cherry Coconut Milk Smoothie

Buffalo Wing Hummus

Summer Berry Salad

Bing's Mango Salsa

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

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.

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

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.

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

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.

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
Add more water if necessary.

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