Hearty Greek Lentil Soup

Hearty Greek Lentil Soup
  • 1 cup dry lentils, rinsed and drained
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped, or to taste
  • 1 cup sliced celery
  • 1/2 cup sliced carrots
  • 2 potatoes, peeled and cubed
  • 1 (8 ounce) can crushed tomatoes
  • 3/4 cup chopped fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground cinnamon
  • salt and ground black pepper to taste


  1. Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
  2. Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
  3. Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

03/27/2018
Hearty Greek Lentil Soup, recipe PT15M PT1H 5 455 calories

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