Greek Lentil Soup

A healthy and delicious Greek lentil soup that is perfect for meal prep. It freezes well and tastes even better as leftovers.

By @bowlofdelicious

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup lentils
• 2 tablespoons olive oil
• 1 whole onion
• 2 whole garlic cloves
• 1 whole carrot
• 1 whole celery stalk
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 6 cups vegetable broth
• 1 whole bay leaf
• 2 tablespoons red wine vinegar
• 0 salt
• 0 pepper
• 0 fresh parsley
• 0 lemon wedges

Instructions

1. Rinse 1 cup of lentils under cold water until the water runs clear.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat.
3. Add 1 chopped onion and 2 minced garlic cloves to the pot and sauté until the onion is translucent, about 5 minutes.
4. Add 1 chopped carrot and 1 chopped celery stalk to the pot and cook for another 5 minutes, stirring occasionally.
5. Stir in 1 teaspoon of dried oregano and 1 teaspoon of dried thyme, cooking for 1 minute until fragrant.
6. Add the rinsed lentils to the pot along with 6 cups of vegetable broth and 1 bay leaf. Bring to a boil.
7. Reduce the heat to low and simmer the soup for 20-25 minutes, or until the lentils are tender.
8. Remove the bay leaf from the soup and discard.
9. Stir in 2 tablespoons of red wine vinegar and season with salt and pepper to taste.
10. Serve the soup hot, optionally garnished with fresh parsley or lemon wedges.