Recipe: Greek Red Lentil Soup
Mediterranean cuisine is light and healthy, and full of fresh flavors. Dream of Greece as you make this delicious easy-to-prepare Greek red lentil soup. For extra family bonding, invite your child to help you prepare it! It’s a great way to model following directions, calculating measurements, and patience. Your family can literally break bread together (and dunk it in the soup!).
- Extra virgin olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 3 tsp dry oregano
- 1 1/2 tsp cumin
- 1 tsp rosemary
- 1/2 tsp red pepper flakes
- 2 dry bay leaves
- 1 cup crushed tomatoes (from a can)
- 7 cups low-sodium 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
How to Make Greek Red Lentil Soup
Step 1: In a large pot, heat 3 tbsp extra virgin olive oil until shimmering. Add onions, carrots and garlic, and stir frequently while cooking for 3 to 4 minutes. Add all of the spices, including bay leaves. Cook for 30 seconds until fragrant.
Step 2: Add crushed tomatoes, vegetable broth, and red lentils. Season with kosher salt. Bring the mixture to a boil, then lower heat to simmer for 20 minutes. Test to make sure the lentils are fully cooked.
Step 3: Remove the soup from the heat. Pulse it with an immersion blender until you reach a creamy consistency.
Step 4: Return the soup to the heat, and stir to warm it through. Add lemon zest, lemon juice, and fresh parsley.
Step 5: Transfer the soup to serving bowls and top each bowl with a splash of extra virgin olive oil. Top each bowl with a generous sprinkle of feta cheese and serve it with your favorite crusty bread!
Recipe from: The Mediterranean Dish