Easy Greek Red Lentil Soup Recipes

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GREEK LENTIL SOUP (FAKES)

Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor!

Provided by Diana Moutsopoulos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13



Greek Lentil Soup (Fakes) image

Steps:

  • Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
  • Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
  • Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

Nutrition Facts : Calories 357.4 calories, Carbohydrate 40.3 g, Fat 15.5 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 2.2 g, Sodium 56.9 mg, Sugar 3.7 g

8 ounces brown lentils
¼ cup olive oil
1 tablespoon minced garlic
1 medium onion, minced
1 large carrot, chopped
1 quart water
1 pinch dried oregano
1 pinch crushed dried rosemary
2 bay leaves
1 tablespoon tomato paste
salt and ground black pepper to taste
1 teaspoon olive oil, or to taste
1 teaspoon red wine vinegar, or to taste

RED LENTIL SOUP

I used red lentils for the first time in a recipe I tagged in one of the games and loved them. So I started looking around for other recipes. I found quite a few recipes, and inspired by them, created this soup, using ingredients that I normally have at home. While this is probably 4 servings' worth, I find we generally get only two, as we really love soup!

Provided by duonyte

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Red Lentil Soup image

Steps:

  • Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
  • Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
  • Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
  • Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
  • Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
  • Note: A spoonful of plain yogurt is a nice addition.

Nutrition Facts : Calories 238.4, Fat 5.9, SaturatedFat 1.1, Sodium 126.3, Carbohydrate 32.7, Fiber 12.8, Sugar 4.5, Protein 16.2

1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 1/2 teaspoons ground cumin
1 medium red onion, peeled and chopped
3 medium carrots, peeled and chopped
3/4 cup split red lentils
5 cups low sodium chicken broth or 5 cups vegetable broth
1/2 fresh lemon (optional)

GREEK LENTIL SOUP

Make and share this Greek Lentil Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Spinach

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14



Greek Lentil Soup image

Steps:

  • In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
  • Add the water, stock, and the rinsed lentils.
  • Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
  • Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
  • Stir in the spinach and simmer uncovered for 15-20 minutes more.
  • Re-check seasoning before serving.

Nutrition Facts : Calories 234, Fat 2.8, SaturatedFat 0.5, Sodium 518.4, Carbohydrate 38, Fiber 17.6, Sugar 4.7, Protein 15.8

1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chopped celery
1 cup finely chopped carrot
1 1/2 cups chopped onions
8 cups water
24 ounces beef stock or 24 ounces broth
2 cups dry lentils, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
1 1/2 teaspoons chopped mint (optional)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed

GREEK LENTIL SOUP

This is a simple soup, delicious and bursting with nutrition. It can be made a day or two in advance, leaving out the pasta and Swiss chard. Just before re-heating the soup, add them in, so they retain their bite and colour.

Provided by Jenny Sanders

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14



Greek Lentil Soup image

Steps:

  • Wash and pick over the lentils, and put them in a large soup pot with the water and bay leaves. Bring them to a boil, then reduce to a simmer.
  • Prepare the onions, celery and carrots, and sauté them in the olive oil until soft and slightly browned in spots. Add them to the lentils when the lentils are getting tender; after about 30 minutes of cooking.
  • Dissolve the tomato paste in some of the soup water, and mix it into the soup. Add the salt, pepper and oregano.
  • Cook the pasta in plenty of salted, boiling water until almost tender. Drain and add to the soup.
  • Wash the Swiss chard well, and shred it finely. Add it to the soup, and simmer until the pasta is tender and the chard is bright green.
  • If soup appears to be too dry at this time, add more liquid. (This should be a thick, stew-like soup, but, if heat is too high, there may be too much evaporation).
  • When the soup is fully cooked, stir in 2-3 tablespoons lemon juice, or to taste.

2 cups dried lentils
8 cups water
2 -3 bay leaves
2 large onions, chopped
3 -4 stalks celery, chopped
2 large carrots, chopped
1/4 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon black peppercorns, crushed
1 teaspoon dry oregano
1/4 cup tomato paste
1 cup small whole wheat pasta shells
4 cups shredded swiss chard
2 -3 tablespoons lemon juice

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