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Side view of Greek Lentil Soup topped with feta and fresh parsley in a blue bowl with pita
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Greek Lentil Soup

A flavorful lentil soup packed with Greek flavor and healthy ingredients.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 76kcal
Author: Stephanie Wilson

Ingredients

  • 2 cups uncooked lentils
  • 8 cups water
  • 1 onion chopped
  • 2 carrot, chopped
  • 2 celery rib, chopped
  • 1 potato chopped (about 1/2 cup)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 2 teaspoons fine sea salt
  • 2 teaspoons red wine vinegar

Instructions

  • Wash lentils in a strainer and set aside.
  • Add olive oil to a soup pot and sauté the onion, carrot, and celery until the onion is translucent; about 2 minutes.
  • Stir in the water or broth, rinsed lentils, potato, bay leaves, dried oregano, and salt. Bring to a simmer and cook until the lentils are very soft; about 30 to 40 minutes.
  • Stir in the vinegar and serve topped with fresh parsley and feta if desired.

Nutrition

Calories: 76kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 810mg | Potassium: 230mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1739IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg