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See original recipe here: www.themediterraneandish.com/red-lentil-soup-recipe/ Be sure to watch the video on this page.

This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.

NOTE: Do not skip the lemon juice! All the flavor makers in this recipe are important, but I know some may be tempted to skip that last squeeze of lemon juice before serving. It’s amazing what a little bit of acid, added at the end of cooking, can do to brighten up your lentil soup and bring about just the right balance.
Ingredients
  • Extra virgin olive oil or coconut oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, chopped
  • 3 tsp dry oregano
  • 1 ½ tsp cumin
  • 1 tsp rosemary
  • ½ tsp red pepper flakes
  • 2 dry bay leaves
  • 1 cup crushed tomatoes (from a can)
  • meat or vegetable broth
  • 2 cups red lentils, rinsed and drained
  • Kosher salt
  • Zest of 1 lemon
  • Juice of 2 lemons
  • Fresh parsley for garnish
  • Crumbled feta cheese to serve, optional
Steps
  1. Heat 3T oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don’t burn.
  2. Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
  3. FYI - I OFTEN DO NOT PUREE THE SOUP, however if you choose to puree it, Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consistency you are looking for.
  4. Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
  5. Transfer soup to serving bowls and top with extra virgin olive oil.
  6. If you like, top each bowl with a generous sprinkle of feta cheese. You can also top with fresh arugula, tomatoes, cucumbers green onions, etc.
Notes
  • Lemon zest is the finishing touch in this lentil dish that makes it sooooo good (and the feta)!
 

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