Quick Greek Lentil Soup

  • Author: Dana Gerard
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Soup
  • Cuisine: Greek
Quick Greek Lentil Soup recipe and variations at

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
  • 1/21 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)
  • 810 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


  1. In a large, non reactive pot, heat oil over medium heat and cook onion until very soft, about 10 minutes.
  2. Add in lentils and stir to combine.
  3. Then add in tomato paste, bay leaf, herbs, black pepper and chile pepper (if using).
  4. Add carrots, water and bring to a boil.
  5. Reduce heat to a simmer and cook, uncovered, until lentils are very soft but not falling apart, about 30 minutes.
  6. For thicker soup, puree about one-third of the lentils and vegetables after cooking and add
  7. back to the pot.
  8. Stir in spinach + salt, adjust for seasonings and serve with lemon wedges.
  9. 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.
  10. 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