How to Make Creamy and Zesty Greek Red Lentil Soup | Easy Recipe

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.

Dice 2 carrots, 1 onion, and 2 celery sticks, and mince 5 cloves of garlic.

Zest 1 lemon.

In a pot, drizzle in 3 tablespoons of extra virgin olive oil and heat on medium-high.

Add the diced vegetables to the pot and cook.

Add 2 bay leaves, 1 tablespoon black pepper, 1 tablespoon oregano, 1 tablespoon cumin, and 1 teaspoon red pepper flakes.

Add 1 can of crushed tomatoes, 2 cups of red lentils, and 7 cups of vegetable stock to the pot.

Add 1 teaspoon of salt, cover, and cook for about 20 minutes until lentils are splitting open.

Blend 2/3 of the soup until creamy and return it to the pot.

Add the juice of 2 lemons and the zest from 1 lemon to the soup.

Lightly fry some motay Pato seasoned with paprika, garlic powder, and salt.

Serve the soup topped with feta cheese, motay Pato, and a pinch of cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary