Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups dried brown lentils, rinsed
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1 cup crushed tomatoes (or tomato passata)
- 6 cups water or low-sodium vegetable broth
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme (optional)
- 1 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2–3 tbsp red wine vinegar, to taste
- Optional: chopped fresh parsley, extra olive oil for drizzling
Do This
- 1. Rinse lentils under cold water until the water runs clear; drain well.
- 2. In a large pot, heat 2 tbsp olive oil over medium heat; sauté onion and carrots 5–7 minutes until softened.
- 3. Add garlic, oregano, thyme, salt, and pepper; cook 1 minute until fragrant, then stir in crushed tomatoes.
- 4. Add lentils, bay leaves, and 6 cups water or broth; bring to a boil, then reduce to a gentle simmer.
- 5. Simmer uncovered 30–35 minutes, stirring occasionally, until lentils are tender and soup slightly thickened; add a bit more water if it gets too thick.
- 6. Turn off heat; discard bay leaves. Stir in remaining 1 tbsp olive oil and 2–3 tbsp red wine vinegar. Adjust seasoning and serve with parsley and extra olive oil.
Why You’ll Love This Recipe
- Classic Greek comfort food: simple ingredients that taste rich and cozy.
- Pantry-friendly and budget-conscious, yet full of protein and fiber.
- Even better the next day, making it perfect for meal prep.
- Easily adaptable: keep it vegan or add feta and bread for a heartier meal.
Grocery List
- Produce: Yellow onion, carrots, garlic, fresh parsley (optional), lemon (optional, for serving)
- Dairy: Optional feta cheese for serving (if you like)
- Pantry: Dried brown lentils, extra-virgin olive oil, crushed tomatoes or tomato passata, bay leaves, dried oregano, dried thyme, red wine vinegar, fine sea salt, black pepper, vegetable broth (or use water)
Full Ingredients
For the Lentil Soup
- 1 1/2 cups dried brown lentils, picked over and rinsed
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 2 medium carrots, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 cup crushed tomatoes or tomato passata
- 6 cups water or low-sodium vegetable broth (more as needed)
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme (optional but traditional and tasty)
- 1 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
For Finishing the Soup
- 1 tbsp extra-virgin olive oil (plus more for drizzling at the table)
- 2–3 tbsp red wine vinegar, to taste
Optional Garnishes & Sides
- 2–3 tbsp chopped fresh parsley
- Lemon wedges, for squeezing over the soup
- Crusty bread or rustic village-style loaf
- Crumbled feta cheese (if you are not keeping it vegan)
Step-by-Step Instructions
Step 1: Prep the Lentils and Vegetables
Spread the lentils on a tray or clean towel and quickly pick through them to remove any tiny stones or debris. Place them in a fine-mesh sieve and rinse under cold running water until the water runs clear. Let them drain while you prepare the vegetables.
Finely chop the onion, dice the carrots into small pieces (about 0.5 cm), and mince the garlic. Having everything ready before you start cooking makes the soup come together smoothly.
Step 2: Sauté the Onion and Carrots
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and carrots with a small pinch of salt. Cook, stirring occasionally, for 5–7 minutes, until the onion turns translucent and the carrots begin to soften.
You want the vegetables to soften but not brown too deeply; a little golden color is fine and will add flavor, but do not let them burn.
Step 3: Add Garlic, Herbs, and Tomato
Add the minced garlic, dried oregano, and dried thyme (if using) to the pot. Cook for about 1 minute, stirring constantly, until the garlic is fragrant.
Pour in the 1 cup crushed tomatoes and stir well, scraping the bottom of the pot to release any browned bits from the vegetables. Let the tomato mixture cook for 2–3 minutes so the raw tomato flavor mellows and deepens.
Step 4: Add Lentils and Liquid
Add the rinsed lentils to the pot and stir to coat them in the tomato and vegetable mixture. Drop in the bay leaves.
Pour in 6 cups of water or vegetable broth. Stir, then increase the heat to high and bring the soup just up to a boil. As soon as it boils, reduce the heat to low or medium-low so the soup simmers gently with small bubbles.
At this point, add the 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Stir again.
Step 5: Simmer Until Lentils Are Tender
Let the soup simmer uncovered for 30–35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom. Adjust the heat as needed to maintain a gentle simmer, not a hard boil.
The lentils are done when they are completely tender but still hold their shape. The soup should be slightly thick and stew-like. If it looks too thick before the lentils are tender, add a splash of hot water or broth (about 1/4 cup at a time). If it is too thin at the end of cooking, let it simmer a few more minutes uncovered to reduce slightly.
Step 6: Finish with Vinegar and Olive Oil
Once the lentils are tender, turn off the heat and remove the bay leaves. Stir in the remaining 1 tablespoon olive oil and 2–3 tablespoons red wine vinegar. Start with 2 tablespoons of vinegar, taste, and add the last tablespoon if you prefer a brighter, more tangy soup.
Taste and adjust seasoning: add more salt or pepper if needed. The flavors should be balanced: earthy lentils, gentle sweetness from the carrots and onion, and a pleasant tang from the vinegar.
Step 7: Serve and Garnish
Ladle the hot soup into bowls. Drizzle each serving with a little extra-virgin olive oil for richness. Sprinkle with chopped fresh parsley if you like, and serve with lemon wedges on the side for squeezing over the top.
For a heartier, more traditional Greek-style meal, serve with crusty bread for dipping and, if you are not keeping the soup vegan, a little crumbled feta cheese on top or on the side.
Pro Tips
- Use brown or green lentils: They hold their shape best and give the soup its classic texture. Red or yellow lentils will break down and become mushy.
- Control the thickness: For a thicker, stew-like soup, let it simmer uncovered a bit longer. For a looser, brothier soup, simply add a bit more hot water or broth at the end.
- Season at the end, too: Vinegar and salt both brighten the flavor; taste after adding vinegar and adjust seasoning so the soup really comes alive.
- Low and slow simmer: Keeping the heat gentle helps the lentils cook evenly without splitting too much or turning grainy.
- Make it a complete meal: Pair with a simple green salad, olives, and bread for a very satisfying, balanced dinner.
Variations
- Smoky version: Add 1/2 teaspoon smoked paprika with the dried herbs in Step 3 for a subtle smoky depth that complements the lentils and tomato.
- More vegetables: Stir in a handful of chopped spinach or kale during the last 5 minutes of simmering for extra color and nutrients.
- With feta and olives: Serve the soup topped with crumbled feta and a few sliced Kalamata olives for a more indulgent, salty, Greek-style twist.
Storage & Make-Ahead
Greek lentil soup keeps very well and actually tastes even better after a day as the flavors meld. Let the soup cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4–5 days.
For longer storage, freeze in portioned containers for up to 3 months. Leave a little space at the top of the container, as the soup will expand when frozen. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat, adding a splash of water or broth if it has thickened. Always add a fresh drizzle of olive oil and a small splash of vinegar after reheating to revive the flavors.
Nutrition (per serving)
Approximate values for one of 6 servings (without optional feta or bread): about 230 calories, 11 g protein, 5 g fat, 38 g carbohydrates, 15 g fiber, and around 400 mg sodium (will vary depending on broth, added salt, and garnishes).
