greek lentil soup
This soup is typically found in the kitchens of Greece during the winter and spring seasons.
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound brown lentils
- 2-3 - young carrots, diced into rounds
- 2 - very ripe tomatoes, cut in quarters
- 1 - medium spanish onion, chopped
- 8 cups spring water
- 1/2 cup olive oil
- 4-5 sprigs sprigs wild garlic chives
- 1/2 cup celery, finely chopped
- - red wine vinegar to taste
- - greek sea salt to taste
- - caraway or anise seed to sprinkle on top (optional)
How To Make greek lentil soup
-
Step 1Clean the lentils and remove any small stones that might be among them. Soak them in water for 10-15 minutes, then drain.
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Step 2In a clay pot add the lentils, carrots, tomatoes, onions and water.
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Step 3Gently simmer the soup for 1 to 1-1/2 hours over medium heat until the lentils are cooked through. Lentils shouldn't be eaten undercooked, but it's also important not to overcook them. They should be soft enough to give the soup a creamy texture.
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Step 4Season the lentils after they're cooked or they will turn hard. After the soup has simmered for 1 to 1-1/2 hours, remove it from the heat and add the olive oil, wild garlic,celery, red wine vinegar, and season with Greek salt to taste. Serve hot.
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