Best Greek Red Lentil Soup With Lemon Rosemary And Feta Cheese Recipes

GREEK LENTIL SOUP RECIPE (FAKES SOUPA)

Greek Lentil Soup recipe (Fakes Soupa) image

A traditional, creamy, healthy and delicious Greek lentil soup recipe. Prepare your lentil soup the traditional Greek way, with some fresh herbs, extra virgin olive oil, a splash of red wine vinegar and top with crumbled feta cheese!

Provided by Eli K. Giannopoulos

Categories Main

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

500g brown lentils (17-18 ounces)
5 cups of water
1 small red onion, chopped
2 cloves of garlic, finely chopped
2 bay leaves
1/2 cup olive oil
1 tbsp tomato paste (optional)
1 tbsp red wine vinegar
salt and pepper to taste

Steps:

To prepare this Greek lentil soup recipe, start by washing the lentils thoroughly and let them soak in water for about 2 hours. If you like, you can skip this process by adding them into a deep pan along with some water and place over high heat. As soon as they come to the boil, drain them into a colander.
Place a pan over medium-low heat and add the lentils, the water (warmed), the chopped onions, the chopped garlic and the bay leaves. Simmer with the lid on for about 25 minutes.
Pour in the olive oil and the red wine vinegar, and season well with salt and pepper. If you prefer your Greek lentil soup to be 'reddened', then add 1 tablespoon of tomato paste.
Boil the lentil soup for another 15 minutes, until it thickens and check out if they are done; keep in my mind that different kinds of lentils cook at different times.
Serve this delicious Greek lentil soup with a splash of red wine vinegar and a drizzle of olive oil. Top with some crumbled feta cheese and enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 348kcal, Sugar 2g, Sodium 301.8mg, Fat 14.7g, SaturatedFat 2.1g, UnsaturatedFat 11.9g, TransFat 0g, Carbohydrate 41.4g, Fiber 7g, Protein 15.6g, Cholesterol 0mg

RED LENTIL SOUP WITH ROSEMARY AND FETA

Red Lentil Soup with Rosemary and Feta image

Number Of Ingredients 18

Ingredients

1 1/4 cups Red Lentil
1 tablespoon olive oil
1 yellow onion
1 teaspoon himalayan sea salt
4 clove minced garlic
1 cup diced celery
1 chopped carrot
1 chopped parsnip
1 cup diced sweet potato
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 teaspoon rosemary
1 tablespoon minced oregano
1 bay leaf
4 cups chicken broth
1 teaspoon lemon zest
2 tablespoon lemon juice
1/2 cup feta cheese

Steps:

Rinse lentils and set aside to drain.
Heat oil and saute onion until translucent.
Add garlic, carrot, parsnip, peper, chillies, herbs and bay leaf. Stir well.
Saute until starting to soften.
Add lentils and broth and boil until lentils are tender and sweet potato is cooked.
Remove bay leaf and puree soup.
Add lemon zest and juice and salt and pepper to taste.
Serve with feta cheese sprinkled on top.