Greek Lentil Soup puts us at the halfway marker.
Tired of soup yet?
I never thought I could have such mixed feelings about a soup. Do you ever eat something, find it unpleasant, and then immediately crave another bite? That’s kind of how I feel about this soup. All of the flavors seem like they’re locked in an intense battle playing out on your tongue. It’s all at odds with itself—but somehow I still like it.
Greek Lentil Soup—adapted from healthygreenkitchen
- Olive oil
- 1 onion
- 1 stalk celery
- 2 carrots
- 2 cloves garlic
- 1-1/2 cups green lentils
- 4 cups homemade stock or water
- 5-6 Roma tomatoes
- 2 tablespoons each olive oil and red wine vinegar, plus more for drizzling on top of the finished soup
- Feta cheese and roasted red peppers* for garnish
- Salt and pepper to taste
- Cook lentils until tender in a covered pot. (You can use the water leftover from this in place of stock.)
- Finely chop onion, celery, carrots, tomatoes, and garlic. Saute everything but the garlic for a few minutes in the oil until the carrots have softened a little. Add the garlic at the last minute. Turn off heat.
- Stir in cooked lentils, stock/lentil water, oil, vinegar, and salt and pepper.
- Garnish with feta, roasted peppers, and additional oil & vinegar before serving.
*Roasting your own peppers is super easy—don’t buy something canned or jarred that you can make fresh in minutes. Cut bell peppers into 3-4 sections and either broil or char over a gas burning stovetop. Once the skin is blackened, put in a ziploc bag and let it steam itself for a minute or two. The skins should slip off. Voila.
Look out for Soup #7, Roasted tomato basil coming soon