Greek lentil soup with carrots, celery and oregano
Greek lentil soup, or 'Fakes Soupa,' combines lentils, carrots, and celery with oregano for a hearty, nutritious meal. This comforting dish is simmered until tender and finished with a splash of lemon juice for added freshness.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tbsp olive oil2 stalks celery
2 carrots
1 onion
2 garlic cloves
2 tsp dried oregano
1/2 tsp salt
1/2 tsp white pepper
8 cups water
1 cup lentils
2 tbsp lemon juice
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.
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!
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.
Greek lentil soup with carrots, celery and oregano FAQ:
The soup should simmer for about 30-40 minutes until the lentils and vegetables are tender.
Yes, the soup can be stored in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months.
Brown or green lentils work best for this recipe. They hold their shape well and cook evenly.
Absolutely! You can incorporate vegetables like spinach, kale, or potatoes for added nutrition and flavor.
If you don't have lemon juice, a bit of white wine vinegar or apple cider vinegar can work as a substitute, though the flavor will be slightly different.
Cooking 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
Nutrition Facts
4 ServingsCalories 200kcal
Protein 13g
Carbohydrates 36g
Fiber 7g
Sugar 4.53g
Fat 4.07g
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