How To Make Greek Lentil Soup: High Protein, Low Calories, Maximum Flavour

lentils

🥗Healthier: black beans

💰Cheaper: split peas

Black beans offer similar protein content, while split peas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile with health benefits, while canola is more budget-friendly.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is healthier, while water with seasonings is a cost-effective alternative.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is economical.

Chop onion, carrot, and celery into small pieces.

Heat a large soup pan over medium heat and add some olive oil.

Fry the chopped veggies for about 5 minutes until softened and fragrant.

Add minced garlic near the end of cooking and sauté for a further 30 seconds.

Pour in chicken stock.

Add 2 cans of drained and washed lentils and a tin of chopped tomatoes.

Season with salt and black pepper, and add a bay leaf.

Reduce heat to a medium to low simmer, cover with a lid, and cook for 30 to 40 minutes until the lentils have broken down.

After cooking, stir in red wine vinegar.

Use a stick blender for a partial blitz to achieve a smooth texture, if desired.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary