GREEK STYLE LENTIL SOUP RECIPES

Name: Greek-Style Lentil Soup
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 12 servings (3 quarts).
Cuisine: Europe, Greek
Ingredients: 4 cups water; 4 cups vegetable broth; 2 cups dried lentils, rinsed; 2 medium carrots, chopped; 1 small onion, chopped; 1 celery rib, chopped; 1 teaspoon dried oregano, divided; 1 cup chopped fresh spinach; 1/2 cup tomato sauce; 1 can (2-1/4 ounces) sliced ripe olives, drained; 3 tablespoons red wine vinegar; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; Optional: Chopped red onion, chopped parsley and lemon wedges

GREEK-STYLE LENTIL SOUP RECIPE: HOW TO MAKE IT

Greek-Style Lentil Soup Recipe: How to Make It image

This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. —Mary E. Smith, Columbia, Missouri

Provided by Taste of Home

Categories Lunch

Total Time 05 hours 20 minutes

Prep Time 20 minutes

Cook Time 05 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
1 teaspoon dried oregano, divided
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped red onion, chopped parsley and lemon wedges

Steps:

Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.

Nutrition Facts : Calories 134 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 24g carbohydrate (2g sugars, FiberContent 4g fiber), ProteinContent 9g protein. Diabetic Exchanges 1-1/2 starch

PRESSURE-COOKER GREEK-STYLE LENTIL SOUP RECIPE: HOW TO MAKE IT

Pressure-Cooker Greek-Style Lentil Soup Recipe: How to Make It image

This is a nice warming soup on a chilly day. Lentils are so good for you, too! —Mary Smith, Columbia, Missouri

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

4 cups water
4 cups vegetable broth
2 cups dried lentils, rinsed
2 medium carrots, chopped
1 small onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup chopped fresh spinach
1/2 cup tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Chopped red onion, chopped parsley and lemon wedges

Steps:

Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

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GREEK-STYLE LENTIL SOUP RECIPE: HOW TO MAKE IT

This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. —Mary E. Smith, Columbia, Missouri
From tasteofhome.com
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Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender., Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.

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This is a nice warming soup on a chilly day. Lentils are so good for you, too! —Mary Smith, Columbia, Missouri
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Lunch
Cuisine Europe, Greek
Calories 134 calories per serving

Place water, broth, lentils, carrots, onion, celery, garlic and oregano in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in spinach, tomato sauce, olives, vinegar, salt and pepper. If desired, serve with red onion, parsley and lemon wedges.
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