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<h2 class=tasty-recipes-title data-tasty-recipes-customization=h2-color.color h2-transform.text-transform><a class=msg-focus-element tabindex=0 href=https://www.themediterraneandish.com/red-lentil-soup-recipe/ target=_blank rel=nofollow noopener>https://www.themediterraneandish.com/red-lentil-soup-recipe/</a></h2>
<h2 class=tasty-recipes-title data-tasty-recipes-customization=h2-color.color h2-transform.text-transform>easy greek red lentil soup recipe</h2>
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<p><span class=tasty-recipes-rating tasty-recipes-clip-100 tasty-recipes-rating-solid data-tasty-recipes-customization=detail-value-color.color>★</span><span class=tasty-recipes-rating tasty-recipes-clip-100 tasty-recipes-rating-solid data-tasty-recipes-customization=detail-value-color.color>★</span><span class=tasty-recipes-rating tasty-recipes-clip-100 tasty-recipes-rating-solid data-tasty-recipes-customization=detail-value-color.color>★</span><span class=tasty-recipes-rating tasty-recipes-clip-100 tasty-recipes-rating-solid data-tasty-recipes-customization=detail-value-color.color>★</span><span class=tasty-recipes-rating tasty-recipes-clip-90 tasty-recipes-rating-solid data-tasty-recipes-customization=detail-value-color.color>★</span></p>
<p><span class=rating-label data-tasty-recipes-customization=detail-label-color.color><span class=average>4.9</span>&nbsp;from&nbsp;<span class=count>143</span>&nbsp;reviews</span></p>
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<li class=author><span class=tasty-recipes-label data-tasty-recipes-customization=detail-label-color.color>Author:</span>&nbsp;<a class=tasty-recipes-author-name href=https://www.themediterraneandish.com/about-us/ data-tasty-recipes-customization=detail-value-color.color>Suzy Karadsheh</a></li>
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<li class=total-time><span class=tasty-recipes-label data-tasty-recipes-customization=detail-label-color.color>Total Time:</span>&nbsp;<span class=tasty-recipes-total-time data-tasty-recipes-customization=detail-value-color.color>33 minutes</span></li>
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<li class=yield><span class=tasty-recipes-label data-tasty-recipes-customization=detail-label-color.color>Yield:</span>&nbsp;<span class=tasty-recipes-yield data-tasty-recipes-customization=detail-value-color.color>Serves 6</span></li>
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<p>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.</p>
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<h3 data-tasty-recipes-customization=h3-color.color h3-transform.text-transform>INGREDIENTS</h3>
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<div class=tasty-recipes-units-scale-container><span class=tasty-recipes-scale-container><span class=tasty-recipes-scale-label>SCALE</span><button class=tasty-recipes-scale-button tasty-recipes-scale-button-active type=button data-amount=1>1x</button><button class=tasty-recipes-scale-button type=button data-amount=2>2x</button><button class=tasty-recipes-scale-button type=button data-amount=3>3x</button></span></div>
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<li>Extra virgin olive oil (I used&nbsp;<a href=https://shop.themediterraneandish.com/product/early-harvest-extra-virgin-olive-oil/>Early Harvest</a>)</li>
<li><span data-amount=1>1</span>&nbsp;large onion  chopped</li>
<li><span data-amount=3>3</span>&nbsp;garlic cloves  minced</li>
<li><span data-amount=2>2</span>&nbsp;carrots  chopped</li>
<li><span data-amount=3 data-unit=tsp>3 tsp</span>&nbsp;dry oregano</li>
<li><span data-amount=1.5 data-unit=tsp>1 1/2 tsp</span>&nbsp;<a href=https://shop.themediterraneandish.com/product/cumin-ground-organic/>cumin</a></li>
<li><span data-amount=1 data-unit=tsp>1 tsp</span>&nbsp;<a href=https://shop.themediterraneandish.com/product/rosemary-organic/>rosemary</a></li>
<li><span data-amount=0.5 data-unit=tsp>1/2 tsp</span>&nbsp;red pepper flakes</li>
<li><span data-amount=2>2</span>&nbsp;dry bay leaves</li>
<li><span data-amount=1 data-unit=cup>1 cup</span>&nbsp;crushed tomatoes (from a can)</li>
<li><span data-amount=7 data-unit=cup>7 cups</span>&nbsp;low-sodium vegetable broth</li>
<li><span data-amount=2 data-unit=cup>2 cups</span>&nbsp;<a href=https://shop.themediterraneandish.com/product/red-lentils/>red lentils</a>  rinsed and drained</li>
<li>Kosher salt</li>
<li>Zest of&nbsp;<span data-amount=1>1</span>&nbsp;lemon</li>
<li>Juice of&nbsp;<span data-amount=2>2</span>&nbsp;lemons</li>
<li>Fresh parsley for garnish</li>
<li>Crumbled feta cheese to serve  optional</li>
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<h3 data-tasty-recipes-customization=h3-color.color h3-transform.text-transform>INSTRUCTIONS</h3>
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<li id=instruction-step-1>Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions  carrots and garlic. Cook 3&nbsp; to 4 minutes  stirring regularly.&nbsp;Add spices and bay leaves. Cook for a few seconds till fragrant  keep stirring so spices don't burn.</li>
<li id=instruction-step-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.</li>
<li id=instruction-step-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.</li>
<li id=instruction-step-4>Return soup to heat  and stir to warm through. Add lemon zest  lemon juice  and fresh parsley.</li>
<li id=instruction-step-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!</li>
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<h3 data-tasty-recipes-customization=h3-color.color h3-transform.text-transform>NOTES</h3>
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<li><strong>Cook's Tips:</strong>&nbsp;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.</li>
<li><strong>Vegan option:</strong>&nbsp;simply omit the feta cheese.</li>
<li><strong>Leftovers &amp; reheating:</strong>&nbsp;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.</li>
<li><strong>Visit our&nbsp;<a href=https://shop.themediterraneandish.com/>online shop</a>&nbsp;</strong>to browse Mediterranean ingredients  including our all-natural&nbsp;<a href=https://shop.themediterraneandish.com/product/red-lentils/>red lentils</a>  extra virgin olive oils  including<a href=https://shop.themediterraneandish.com/product/early-harvest-extra-virgin-olive-oil/>&nbsp;Early Harvest EVOO</a>  and all-natural and organic spices  including&nbsp;<a href=https://shop.themediterraneandish.com/product/cumin-ground-organic/>cumin</a>&nbsp;and&nbsp;<a href=https://shop.themediterraneandish.com/product/rosemary-organic/>rosemary</a>!</li>
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