Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 cup dried green or brown lentils
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tin tomatoes, diced
- 4 cups vegetable broth or water
- 1 tsp dried oregano
- Salt & pepper, to taste
- Salt & pepper, to taste
- Fresh parsley, to garnish
Method
- Rinse the lentils and set aside.
- In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until translucent.
- Add the carrot and celery and sauté for a few mins until softened.
- Add the diced tomatoes, vegetable broth or water, dried oregano, salt and pepper and stir. Bring to a boil.
- Add the lentils. Reduce the heat to low, cover and let simmer for 30-40 mins, or until the lentils are tender and cooked through. Stir occasionally.
- Once the lentils are cooked, adjust the seasoning and add a squeeze of fresh lemon juice
- Serve the Greek Lentil Soup hot, garnished with fresh parsley.
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