We love cooking with legumes year round, but we especially love them in our Greek Style Lentil Soup, which is perfect for Meatless Monday! Lentils pair extremely well with this dish, and with the aromatic smells of garlic, onion, carrots, bay leaves, and red wine vinegar simmering together, it’s a recipe that is sure to become a winter staple! Not only are lentils delicious and fantastic in recipes, they have a big nutritional punch, as they are a great source of protein, fiber, iron, magnesium and folate. This makes them a nourishing choice for vegans and vegetarians alike! So go ahead and try out this recipe over the winter time—it’s a great way to warm you up on a cold, dreary day!
Greek Style Lentil Soup
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 cups carrots, cut in rounds
- 2-3 garlic cloves, chopped
- 4 quarts water
- 2 cups brown lentils, sorted and rinsed
- 3 bay leaves
- 1 teaspoon oregano
- ½ teaspoon sea salt
- 6 oz. tomato paste, no salt added
- 1-2 tablespoon red wine vinegar
- 1 lb. red new potatoes, washed, cleaned and quartered
- 2 cups finely chopped kale
- Using a stock pot, coat the bottom with extra virgin olive oil and sauté onion for 5 minutes until translucent. Add carrots and cook until soft. Then, add garlic and cook for 1-2 minutes until light brown.
- Add water, lentils, bay leaves, oregano and salt to the stock pot. Cover and simmer about 30 minutes.
- Add tomato paste, red wine vinegar, and potatoes, and simmer another 25 minutes until potatoes and lentils are tender.
- Add kale and simmer another 10 minutes.
- Remove bay leaves. Season to taste with salt and pepper, if desired.
This soup makes a large quantity perfect to freeze or have on hand for the week. You can freeze lentil soup up to 6 months in freezer safe bags or containers.
To re-heat, defrost in the refrigerator overnight, and heat up the soup in a saucepan on the stove. If the soup is thicker than before freezing you can simply add either water or vegetable broth to the pot to thin out the lentil soup. Defrosted soup should be eaten within 2 days—you can’t refreeze previously frozen soup.
Serving size: 2 cups Calories: 218 Fat: 2 g Saturated fat: 0 g Carbohydrates: 40 g Sugar: 5 g Sodium: 152 mg Fiber: 15 g Protein: 12 g Cholesterol: 0 mg