Greek Red Lentil Soup Recipe from The Mediterranean Dish

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often more nutritious, while split peas are less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier, while water is a cost-effective base.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

bay leaves

💰Cheaper: dried basil

Dried basil can provide a similar flavor profile at a lower cost.

Rinse red lentils under cold water until the water runs clear.

Heat 3 tablespoons of early harvest extra virgin olive oil in a large pot until shimmering.

Add chopped onion, carrots, and garlic; sauté until fragrant and softened.

Add oregano, cumin, and rosemary to the pot and toss to combine.

Stir in bay leaves and crushed tomatoes, then add vegetable broth.

Add rinsed red lentils to the pot and season with salt and black pepper.

Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes until lentils are cooked.

Turn off the heat and use an immersion blender to blend the soup until smooth.

Add lemon juice and lemon zest to brighten the flavors.

Garnish with rough chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary