Greek · Lunch
Lentil Soup Bowl
A Greek-style lentil soup built on brown lentils simmered with onion, carrot, celery and garlic in tomato and vegetable stock, finished with red wine vinegar, dried oregano and bay leaf. Smoky, earthy and gently tangy, served with crusty bread and olive oil.
$3
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
420Calories
18.3gProtein
11.4gFat
62.8gCarbs
8.6gSugar
15.8gFiber
1380mgSodium
0mgChol
1.6gSat Fat
1225mgPotassium
110mgCalcium
7.2mgIron
0mcgVitamin B12
12mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
gluten-free-adaptable
mediterranean
all-time-classics
vegan
Instructions
1
Prep
Rinse the brown lentils, pick out debris, and prepare the carrot, celery, onion and garlic.
2
Sweat the onion, carrot and celery in warm olive oil over medium heat for 5 minutes until soft and translucent.
3
Add the lentils, crushed tomato, vegetable stock and bay leaf; bring to a boil, then reduce heat to low and simmer uncovered for 30–35 minutes until the lentils are tender.
4
Plate
Remove the bay leaf, stir in red wine vinegar, dried oregano, salt and pepper, then ladle into a bowl, drizzle with extra olive oil and serve with crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g brown lentils
- 1/2 cup70g carrot
- 1/2 cup50g celery
- 2/3 cup80g onion
- 4 cloves4 cloves garlic
- 2/3 cup160ml canned crushed tomato
- 2 1/2 cups600ml vegetable stock
- 2 tbsp2 tbsp olive oil, plus extra to finish
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 oz28g, about 1/3 of a small baguette crusty bread, to serve
