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Simple Greek Red Lentil Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 233

Ingredients

Soup

  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion ¼” diced
  • 3 garlic cloves minced
  • 2 carrots peeled and ¼” diced
  • 1 sweet potato peeled and ¼” diced
  • 1 cup red lentils split, picked through and rinsed
  • 1 quart low sodium chicken or vegetable stock
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon paprika
  • 1-2 lemons
  • 1 small bunch fresh cilantro and/or parsley chopped
  • Salt and pepper to taste

Toppings

  • Plain greek yogurt
  • Feta cheese
  • Lemon wedges

Instructions

  • Start by adding the extra virgin olive oil to a large pot on medium heat. Add the onions, garlic, carrots, and sweet potato. Cook for about 5-6 minutes or until the vegetables are tender and onions are translucent.
  • Now, add the lentils, stock, cumin, coriander, and paprika. Season with salt and pepper. Allow the soup to come to a boil and then lower the heat so that it’s simmering.
  • Slightly cover the pot and allow the soup to cook for about 30 minutes. The lentils should become soft.
  • To make the soup smoother, turn off the heat and use an immersion blender to blend the soup for 20-30 seconds. Alternatively, you can remove all or a portion of the soup and blend in a blender to puree. If you do not want a smooth soup, simply skip this step.
  • Taste the soup and adjust the seasoning to your liking. Add salt and pepper, if needed.
  • The final step is to add the juice of the lemons and fresh herbs.
  • Serve immediately with desired toppings.

Video

Nutrition

Calories: 233kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 670mg | Potassium: 548mg | Fiber: 12g | Sugar: 6g | Vitamin A: 9145IU | Vitamin C: 16mg | Calcium: 51mg | Iron: 3mg