Best Greek Style Lentil Soup Recipes

GREEK-STYLE LENTIL SOUP

Greek-Style Lentil Soup image

This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. -Mary E. Smith, Columbia, Missouri

Provided by Taste of Home

Categories Lunch

Time 5h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
1 teaspoon dried oregano, divided
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped red onion, chopped parsley and lemon wedges

Steps:

Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.

Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

LENTIL SOUP, GREEK STYLE (FAKES)

Lentil Soup, Greek Style (Fakes) image

This is a family favorite. Served with some grilled pita bread and a greek salad this is a most delicious meal.

Provided by Lorraine M Sules @LorraineM

Categories Other Soups

Number Of Ingredients 11

Ingredients

2 - carrots, chopped
2 - celery stalks, chopped
1 - medium onion, chopped
2 - bay leaves
1 pound(s) lentils
1 can(s) crushed tomatoes (28 ozs)
2-3 clove(s) garlic, chopped
2 quart(s) water
1/4 cup(s) olive oil
1/4 cup(s) red wine vinegar
- salt and pepper to taste

Steps:

Pick over and wash the lentils. Put them in a large pot covered with water and bring to a boil for 2 minutes. Remove from heat, drain and rinse Lentils and set aside.
In a large pot add 1 tsp of the olive oil and saute celery, garlic, onions, and carrots, until tender, approx 5 minutes
Add Lentils, bay leaves, salt and pepper and 2 quarts of water. Bring to a boil and cover partially for 20 minutes.
Stir in tomatoes and oil and return to a boil. Reduce heat to low, partially covered and simmer for 30 minutes or until Lentils are tender.
Remove the bay leaves, add vinegar and adjust seasoning. Ladle into bowls and serve with crispy toasted pita bread.
*optional - drizzle a little bit of extra virgin olive oil on top of each bowl of soup. It adds such a beautiful flavor to the finished soup. Kali Orexi (Hearty Appetite)

PRESSURE-COOKER GREEK-STYLE LENTIL SOUP

Pressure-Cooker Greek-Style Lentil Soup image

This is a nice warming soup on a chilly day. Lentils are so good for you, too! -Mary Smith, Columbia, Missouri

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Chopped red onion, chopped parsley and lemon wedges

Steps:

Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.