Greek lentil soup with carrots, celery and oregano
Warm up with a hearty and flavorful Greek lentil soup, featuring nutritious lentils, tender carrots, crisp celery, and aromatic oregano. This simple yet delicious recipe combines wholesome ingredients like olive oil, garlic, and a hint of lemon juice for a tangy finish. Perfect for a cozy meal!
- 04 Apr 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Greek lentil soup, or 'Fakes Soupa,' is a delicious and nutritious dish perfect for a hearty meal. Packed with lentils, carrots, celery, and seasoned with oregano, this soup is not only flavorful but also rich in protein and fiber. It's a wonderful way to warm up on a chilly day or to enjoy a wholesome lunch or dinner.
Ingredients:
Instructions:
- Chop the celery stalks and carrots into small, even pieces.
- Dice the onion.
- Mince the garlic cloves.
- Heat 1 tbsp of olive oil in a large pot over medium heat.
- Add the diced onion to the pot and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the chopped carrots and celery to the pot.
- Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Sprinkle in the 2 tsp of dried oregano, 1/2 tsp of salt, and 1/2 tsp of white pepper.
- Stir well to ensure the seasonings are evenly distributed.
- Pour in the 8 cups of water.
- Add the rinsed and drained lentils to the pot.
- Stir to combine all ingredients.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot.
- Let the soup simmer for about 30-40 minutes, or until the lentils and vegetables are tender.
- Once the lentils are tender, taste and adjust the seasoning if necessary.
- Add more salt or pepper to taste.
- Stir in 2 tbsp of lemon juice just before serving.
- This will add a fresh, tangy flavor to the soup.
- Ladle the soup into bowls.
- Optionally, garnish with additional oregano or a drizzle of olive oil if desired.
- Serve hot and enjoy your Greek Lentil Soup with Carrots, Celery, and Oregano!
Tips:
- Rinse the lentils thoroughly
- Dice the vegetables uniformly
- Sauté garlic, onion, celery, and carrots until softened
- Simmer lentils until tender
- Add lemon juice at the end for a bright flavor
This Greek lentil soup with carrots, celery, and oregano is a simple yet satisfying dish that combines earthy lentils with aromatic vegetables and herbs. It's a nutritious and flavorful soup that can be enjoyed on its own or with a slice of crusty bread. The addition of lemon juice at the end adds a refreshing brightness, enhancing the overall taste.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 7g | 19% |
| Sugar 4.53g | 5% |
| Fat | |
| Fat 4.07g | 5% |
| Saturated 0.59g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 55mg | 10% |
| Vitamin B1 0.46mg | 39% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 1.71mg | 11% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 250ug | 63% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.67mg | 4% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.40mg | 45% |
| Iron, Fe 3.70mg | 34% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 550mg | 16% |
| Selenium, Se 0.35ug | 1% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 1.77mg | 16% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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