Make it fast and savor every bite of this delicious and Quick Greek Lentil Soup.
- 2 tablespoons olive or avocado oil (30 ml)
- 1 medium yellow onion, coarsely chopped (10 oz/300 gm)
- 2 1/2 cups green or red lentils, picked over and well rinsed (16 oz/454 gm)
- 3 tablespoons tomato paste (45 gm)
- 1 bay leaf, crumbled
- 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
- 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 1/2 teaspoon coarse ground black pepper
- 1/2 – 1 small dried red chile pepper, stem and seeds removed and finely chopped (optional)
- 10 oz carrots, chopped (or mix of chopped carrots and celery) (300 gm)
- 8–10 cups water (2400ml) (use less water for a thicker soup)
- 6 oz baby spinach (180 gm), washed, stems removed, roughly chopped
- 1 1/2 teaspoons kosher salt
- lemon wedges
- In a large, non reactive pot, heat oil over medium heat and cook onion until very soft, about 10 minutes.
- Add in lentils and stir to combine.
- Then add in tomato paste, bay leaf, herbs, black pepper and chile pepper (if using).
- Add carrots, water and bring to a boil.
- Reduce heat to a simmer and cook, uncovered, until lentils are very soft but not falling apart, about 30 minutes.
- For thicker soup, puree about one-third of the lentils and vegetables after cooking and add
- back to the pot.
- Stir in spinach + salt, adjust for seasonings and serve with lemon wedges.
- Optional: Before serving, add in one or more of the following: chopped chicken or sausage, cubed cooked potatoes, a dollop of sour cream, additional chopped fresh herbs.
- To make lentil pilaf instead: omit spinach and drain liquid (save for another use) after cooking.
Adapted from Susanna Hoffman’s The Olive and the Caper