Greek Lentil Soup

This Greek Lentil Soup variation on The Healthy Cook's Simple Lentil Soup is best when the soup is first made—still brothy and unpuréed.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Simple Lentil Soup

Time: 30 minutes
Makes: 9 cups

Ingredients

¼ cup extra-virgin olive oil
1 large onion, diced
2 carrots, diced
3 cloves garlic, minced
2 Tbs. tomato paste
2 bay leaves
½ lb. (1¼ cups) black, green, brown, or red lentils, or yellow split peas, rinsed and picked over
1 15 oz. can no-salt-added diced tomatoes
1½ tsp. kosher salt
freshly ground black pepper, to taste

Instructions

In a large heavy pot over medium heat, heat the oil until shimmering. Sauté the onion and carrots until lightly browned, 5–7 minutes. Stir in the garlic, tomato paste, and bay leaves. Cook, stirring, for 1 minute.
Stir in the lentils, tomatoes, and 5 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are tender, 25–30 minutes (15–20 minutes for red lentils or yellow split peas). Remove and discard the bay leaves.
Optional: For a smoother consistency, purée some or all of the soup with a hand blender.
Season with the salt and pepper. (Don’t worry if you don’t use all the soup. It freezes beautifully.)

Greek Lentil Soup

Bring 3 cups of the Simple Lentil Soup to a simmer in a medium pot. Stir in 4 cups of baby spinach, kale, or arugula and ¼ cup minced fresh dill. Top each cup of soup with a pinch of lemon zest, a bit of dill, and a scattering of sliced scallions.