Mom’s Greek Lentil Soup (Fakes)

This traditional Greek lentil soup is a great way to incorporate lentils into your diet, which are a rich source of iron and fibre. It's the perfect comforting soup to make when the weather gets chillier.

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Course: Main Course

Cuisine: Greek

Prep Time: 30 minutes

Cook Time: 45 minutes to 1 hour

Servings: 6

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Ingredients: 

• ½ yellow onion (diced)

• 3 cloves of garlic (minced)

• 1 full carrot or 10 baby carrots

• 1 cup of Easton lentils

• 1 tbsp olive oil

• 1 cup of chicken broth with no added salt

• 3 and ¾  cups of cold water

• ¼ cup of strained tomato puree (passata)

• 2 bay leaves

• Salt to taste

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Instructions:

1. Rinse the Easton lentils in cold water and strain.

   
   
   

2. Combine ¼ of tomato puree and ¾ water in a glass or bowl and set aside.

3. Bring water to a boil in a saucepan and cook baby carrots for around 15 minutes or until fork-tender. Once cooled, slice the carrots into small pieces and set aside.

4. Coat the bottom of a medium-sized stockpot with 1 tbsp of olive oil. Add the diced onion and sautée for approximately 10 mins on medium-low heat. After 10 mins, add the garlic and cook until the onions are translucent. Lastly, add the lentils to the stockpot and sautée for one minute.

   
   
   

5. Pour 3 cups of water and 1 cup of chicken stock into your mixture and bring it to a boil.

   

6. Once brought to a boil, reduce to medium heat, and add the carrots bay leaves and salt to taste. Partially cover the stockpot and leave it to boil thoroughly for roughly 45 minutes or until the lentils are soft.

   
   
   

7. After the first 15 minutes, pour in the watered-down tomato puree and stir.

   
   
   

8. After 45 minutes of medium heat, lower the heat to low until the lentils are soft and until most of the liquid is absorbed.

   

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Notes:

• Carrots: For this recipe, we like to use baby carrots, however, larger-sized carrots still work. However, if you will use the larger carrots, before boiling them, cut them into wedges/strips, so that you have smaller pieces when you dice them later. *Tip: carrots are easier to cut when they’ve been boiled.

• Soup consistency: If you prefer a more watery soup, include one extra cup of either chicken broth or water.

• Storing: Store in a glass container and place in the refrigerator. To reheat simply microwave or boil. The lentil soup can last for around 6 to 7 days in the refrigerator.