Lemony Greek Lentil Soup
eatoplan
November 13, 2024
- Start the Soup Base:
- In an 8-quart stockpot, combine lentils, water, carrots, and 1 teaspoon dried thyme. Cover and set over medium heat.
- Simmer the Lentils:
- After about 15 minutes, reduce the heat slightly and bring the mixture to a gentle simmer. Let it cook for another 30 minutes or so, until the lentils begin to soften.
- Rest the Lentils:
- Once the lentils have reached a simmer, turn off the heat and let the pot sit, covered, for 1 hour. This will allow the flavors to meld.
- Add Herbs and Seasonings:
- After the hour, return the soup to a simmer. Stir in lemon juice, dried basil, fresh thyme, oregano, pepper, and salt. Let the soup simmer for an additional 1 hour to develop the flavors.
- Sauté Onions and Garlic:
- In a separate pan, heat olive oil over medium heat. Add chopped onions and garlic, cooking until the onion is soft and translucent, about 5-7 minutes.
- Add Tomatoes and Onion Mixture:
- Coarsely chop the tomatoes (you can use kitchen scissors directly in the can) and add them to the soup along with the sautéed onion and garlic. Stir well, and adjust salt to taste.
- Simmer to Perfection:
- Bring the soup back to a boil, then lower the heat to maintain a simmer for another hour. If the soup thickens too much, add more water as needed.
- Serve:
- Once ready to serve, you can keep the soup on low heat for several hours, covered with the lid slightly ajar. Serve with crusty bread and a soft cheese like St. André or Cambazola for a perfect meal.
Reviews
Ingredients:
Adjust Servings
| 1pound brown lentils | |
| 12ounces carrot scrubbed, chopped | |
| 3quarts water cold | |
| 1teaspoon thyme dried | |
| 0.25cup lemon juice | |
| 2teaspoons basil dried | |
| 2teaspoons thyme fresh | |
| 1teaspoon oregano dried | |
| 0.5teaspoon pepper black, freshly ground | |
| 2teaspoons salt | |
| 1medium onion finely chopped | |
| 3cloves garlic finely chopped | |
| 1tablespoon olive oil | |
| 28ounces canned tomatoes whole, canned | |
| 1teaspoon teaspoon dried, (if none available, add 1 more ) |
Directions
1.
Start the Soup Base
In an 8-quart stockpot, combine lentils, water, carrots, and 1 teaspoon dried thyme. Cover and set over medium heat.
Mark as complete
2.
Simmer the Lentils
After about 15 minutes, reduce the heat slightly and bring the mixture to a gentle simmer. Let it cook for another 30 minutes or so, until the lentils begin to soften.
Mark as complete
3.
Rest the Lentils
Once the lentils have reached a simmer, turn off the heat and let the pot sit, covered, for 1 hour. This will allow the flavors to meld.
Mark as complete
4.
Add Herbs and Seasonings
After the hour, return the soup to a simmer. Stir in lemon juice, dried basil, fresh thyme, oregano, pepper, and salt. Let the soup simmer for an additional 1 hour to develop the flavors.
Mark as complete
5.
Sauté Onions and Garlic
In a separate pan, heat olive oil over medium heat. Add chopped onions and garlic, cooking until the onion is soft and translucent, about 5-7 minutes.
Mark as complete
6.
Add Tomatoes and Onion Mixture
Coarsely chop the tomatoes (you can use kitchen scissors directly in the can) and add them to the soup along with the sautéed onion and garlic. Stir well, and adjust salt to taste.
Mark as complete
7.
Simmer to Perfection
Bring the soup back to a boil, then lower the heat to maintain a simmer for another hour. If the soup thickens too much, add more water as needed.
Mark as complete
8.
Serve
Once ready to serve, you can keep the soup on low heat for several hours, covered with the lid slightly ajar. Serve with crusty bread and a soft cheese like St. André or Cambazola for a perfect meal.
Mark as complete
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