Bread
Dessert
Meat
Pasta
Seafood
Vege
Breakfast
Soup
Drinks
Dips

Back To List
Creamy Red Lentil Soup
Soup

https://www.themediterraneandish.com/red-lentil-soup-recipe/

easy greek red lentil soup recipe

★★★★★

4.9 from 143 reviews

  • Author: Suzy Karadsheh
    •  
  • Total Time: 33 minutes
    •  
  • Yield: Serves 6

This creamy red lentil soup prepared Greek-style will surprise your taste buds in the best way possible! Red lentils combined with onions garlic and sweet carrots in a tomato-based broth. Infused with cumin oregano and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan or add a sprinkle of salty feta if you like.

INGREDIENTS

SCALE
  • Extra virgin olive oil (I used Early Harvest)
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 2 carrots chopped
  • 3 tsp dry oregano
  • 1 1/2 tsp cumin
  • 1 tsp rosemary
  • 1/2 tsp red pepper flakes
  • 2 dry bay leaves
  • 1 cup crushed tomatoes (from a can)
  • 7 cups low-sodium vegetable broth
  • 2 cups red lentils rinsed and drained
  • Kosher salt
  • Zest of 1 lemon
  • Juice of 2 lemons
  • Fresh parsley for garnish
  • Crumbled feta cheese to serve optional

INSTRUCTIONS

  1. Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions carrots and garlic. Cook 3  to 4 minutes stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant keep stirring so spices don't burn.
  2. Add crushed tomatoes broth lentils. Season with kosher salt. Bring to a boil then lower heat to simmer for 15 to 20 minutes until lentils are fully cooked.
  3. Remove from heat. If you have the time let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
  4. Return soup to heat and stir to warm through. Add lemon zest lemon juice and fresh parsley.
  5. Transfer soup to serving bowls and top with extra virgin olive oil. If you like top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

NOTES

  • Cook's Tips: Be sure the lentils are fully cooked before blending. To achieve creamy consistency don't skip blending the soup. I find using an immersion blender on low speed (and while heat is off) is an easier and less messy way to blend the soup. But if you need to you can use a food processor or a stand-up blender. If you do so blend the soup in batches to avoid it overflowing.
  • Vegan option: simply omit the feta cheese.
  • Leftovers & reheating: Store leftover lentil soup in an airtight container for 3-4 days in the fridge. When you are ready to heat the soup again place in a pot and heat on the stove over medium heat stirring occasionally until bubbly. You may find it helpful to add a little more broth to help the consistency.
  • Visit our online shop to browse Mediterranean ingredients including our all-natural red lentils extra virgin olive oils including Early Harvest EVOO and all-natural and organic spices including cumin and rosemary!