Greek Lentil Soup

Greek Lentil Soup

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 8

    • About This Recipe

    “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.”

    Ingredients

  • 2cupsdried lentils
  • 8cupswater
  • 2 -3bay leaves
  • 2largeonions, chopped
  • 3 -4stalkscelery, chopped
  • 2largecarrots, chopped
  • 1/4 cupextra virgin olive oil
  • 2teaspoonssalt
  • 1teaspoonblack peppercorns, crushed
  • 1teaspoondry oregano
  • 1/4 cuptomato paste
  • 1cupsmall whole wheat pasta shells
  • 4cupsshredded swiss chard
  • 2 -3tablespoonslemon juice

    • Directions

  • 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.

    • Reviews

  • “Sooooooo good! This was very easy and I love how healthy it is. I added an extra 4 cups of water and didn’t need to use as much oil simply because the skillet I used has a really good nonstick surface. It made so much I’m freezing the rest and plan to have it again later in the week. Thanks so much for a great recipe.”

  • “This soup is fantastic.It was easy to prepare, and is healthy, filling and delicious.Also, if you cheat and used the pre-washed bagged kale, it is even easier!I served it for 50 people at a dinner at my church and they just loved it.”

  • “This is a wonderful and extremely healthy and satisfying soup.It was easy to make.I used a bag of already chopped mixed greens (chard, spinach, kale, mustard etc) and that made it even easier.”

  • “Made this awesome thick soup for dinner last night and was just what was needed on this cold night.Pretty simple to put together with stuff I had on hand and very hearty.I had to use macaronni pasta as it’s all I had and spincach instead of swiss chard for the same reason.Also cut the servings in half as there are only the two of us.Served with great Italian bread and red wine – DH delcared it great, that coming from a man that rarily comments at all.Thanks Jenny for posting.”

  • “Delicious!So warm, comforting, and filling on a cold fall night.I added some zucchini to get some extra vegetables in, and substituted whole wheat egg noodles for the shells. Fantastic!”

  • “This was a great success among the adults in my house. The one kid who tried it wasn’t impressed, butthis is more like “grown up” food, anyways. I accidently bought kale instead of swiss chard, but it cooks about the same so it was no problem.”

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