This Greek style red lentil soup is full of bold flavor and can be on your table in under 30 minutes. Red lentils are combined with onions, carrots, garlic and tomato puree and then seasoned with cumin, oregano, thyme and crushed red pepper. The finishing touch of bright lemon juice and tangy feta makes this soup one of my absolute favorites! Looking for more easy soup recipes? Check out some of my favorites!Vegetarian Tortilla SoupInsta Pot Cauliflower Cheddar SoupPuerto Rican Style Chicken Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 red onion, diced
- 2 carrots, diced
- 4 garlic cloves, minced
- 1 ½ tsp dried oregano
- ½ tsp cumin
- ¼ tsp crushed red pepper
- 2 ½ tsp salt, or more to taste
- 1 bay leaf
- 2 sprigs thyme
- 32 oz tomato puree
- 4 cups water
- 2 cups red lentils, rinsed and drained
- Zest of ½ lemon
- Juice of ½ lemon
- Chopped parsley for garnish (optional)
- Crumbled feta cheese for garnish (optional)
Instructions
- Heat 2 tbsp extra virgin olive oil until shimmering. Add onions and carrots. Cook for about 3 minutes, stirring often.
- Add the garlic, and cook for another 1-2 minutes, stirring occasionally.
- Add the oregano, cumin, crushed red pepper, salt, bay leaf and thyme sprigs. Cook for 1 minute stirring frequently until fragrant.
- Add tomato purée, water and lentils. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- Remove from heat. Purée with an immersion blender until the soup is smooth.
- Return soup to heat, and stir occasionally until it is warmed up to your liking
- Turn off the flame and add lemon zest and lemon juice. Give the soup one more stir.
- Transfer soup to serving bowls and garnish with a bit of extra virgin olive oil, parsley and crumbled feta cheese.
- Serve with your favorite crusty bread!
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