Easy Greek Red Lentil Soup Recipe

I separately fried off the onion and garlic. I also added about 200ml of leftover passata and about 2 heaped table spoons of capsicum paste that needed using up. I also had a handful of basil leaves that needed using so finely chopped those and added them aswell. Once all blended with stick blender, it took on the creamy texture the recipe mentions. Sprinkled w. Danish fetta and continental parsley & served w. homemade sourdough. The family loved it!

Very light, tangy, and fresh tasting! The blending step makes it a special-occasion soup, but it goes lovely as a side dish when hosting if you need something to help a meal stand out.

I had mine with some shop brought garlic and herb croutons

Subbed sage for rosemary since that was all I had on hand. Used significantly less lemon. Delicious!

I liked it a lot. Tasty and easy. I added a can of coconut milk to mine

It was pretty good! Ate with pita on the side. A bit too lemony, but that grew on me. (I also think I just used abnormally large lemons 😂) I didn't blend it because my blender is a pain to clean, so I mashed it up a bit for a couple of minutes with a ladle and that added a bit of creaminess. Also used fire roasted diced tomatoes rather than crushed tomatoes because that's what I had on hand.

The flavor was one note, and I personally don't like the texture of blended lentils.

Healthy. Easy. Nice with either a flatbread or pitta. Definitely worth adding the feta!

This turned out great! I doubled the recipe because I'm sharing it at work. The lemon and zest are a must, as is the feta. It was good with pita crackers on top.

I was skeptical with a 30 minute cook time but the flavors were great. I upped the rosemary by another half tsp.

A fairly simple recipe, the result of which is a delicious soup. I added some leftover Turkey, and used turkey stock, so mine wasn’t vegetarian or strictly the same as the original, but it was enjoyed by the whole family. I think that if it were paired with a salad, it would make a delicious and quite filling meal.

Very good. Feta Cheese is a game changer and a must!

So so yummy!! One of my favourite lunch recipes

Nice and flavourful, did the whole thing in the CleverChef to simplify the process. Plenty of leftovers to last the week.

I definitely had to add seasonings to it it is a little bland, but it does make a good base

OmG!!! First time trying the app and I am extremely happy! Lovely recipe, easy to follow it. My wife and myself absolutely love it! I did some changes to it, I used 3 veggies Knorr stock pot to 1.5Lt of water

I used half olive half sunflower oil (olive oil has a lower smoking point), omitted garlic and added more onions instead, used fresh tomatoes instead of canned. However, I think it was a little too intense/lemony. Next time I'd definitely only put half the amount of the lemon juice. Hubby and mother-in-law loved it. I served it over mashed potatoes.

A winner in my family! So tasty so will become a regular dish I think. I added tomato purée and I substituted the curry leaves with bay.

Delicious, even without the feta. Added a bit of water at the end as it was very thick.

This was pretty fantastic. The fresh lemon juice and lemon zest contrasted with the salty feta really made the soup. A few notes for myself... Add an 8 oz package of loose chorizo with the veg. Get the veggies very finely chopped, and let them cook down till very soft, or they won't blend well. Use the 28 oz can of crushed tomatoes and 8 cups of broth or water. Use a regular blender to get the soup really really smooth.

So yummy and easy will make again definitely ! I made vegan garlic naan bread to go with it and they work so well together definitely recommend💋

Use 28 oz can of crushed tomatoes and 3 cans veggie broth. Would make again.

Used beef stock concentrate at 4-6 cups water until I got the consistency i wanted. Tastes incredible, the lemon really helps at the end so don't skip it.

This was great! The feta really added a lot so I suggest not leaving it out if you can have dairy.

Easy to make. I didn't puree it, just chopped everything up really fine, and had split lentils, so it wasn't very chunky at all. I think it came out pretty well, but my husband didn't seem quite as keen.

I used 4 cups of broth, skipped pureeing. Next time reduce red pepper flakes.

Used leek as well as small onion also mre carrot. Too much chilli

I added 4 cups 1000ml of stock and less lemon juice and it still worked well.

Made a few dishes with lentils, and this by far was my favorite lentil dish. So full of flavor - so much so, that I would make this on occasion, when I'm in the mood for it. Didn't go easy on the olive oil and is so good with fresh feta cheese! Blending it really helped the texture, if you're not used to lentils or typically aren't a fan.

I didn't do the blending part and it still ended up great. Very flavorful.

Eh, my daughter didn't care for the texture, but my hubby and I felt it was bland. Nothing special. However, the flavors blended more in the refrigerator and the soup was pretty good left over.

Amazing taste. Easy to make and serves plenty! Delicious.

Replaced parsley with fresh cilantro. Delish.

Delicious! Easy to make, perfect for batch cooking, so healthy and flavourful. I actually added some lemon extract rather than zest (forgot to buy lemons), that worked surprisingly well and added a lovely fragrant taste. I didn't blend at the end as I was in the mood for something more like a stew. Was really lovely, and I bet it would also be amazing blended smooth.

Really tasty! I think the toppings make the dish extra special. It was a bit salty but I think I added too much bouillon for my broth so it was probably user error. I would definitely make this again.

Did 1 serving per recipe. 1 tsp oregano, 1 tsp cumin and x2 cans tomatoes, 1/2 tsp dry red chillis

Algo soso. Poner más especies (gengibre, pimentón). Triturar antes de poner las lentejas.

Really good! Used instant pot directions. Reduced to 4 servings, used 4 cups broth and all of a 15 oz can of diced tomatoes. Forgot to put the bay leaf in, but it was still very flavorful. Made 4 generous servings.

Easy prep and quick cook time with delish results. I made a few tweaks - cut the recipe by a third using both red and blond lentils, 4 cups broth and about another cup water, diced versus crushed tomatoes . Sadly, we didn't have any crusty bread, feta or fresh parsley on hand. Would definitely make this again.

I add coconut cream at the end. Also, I didn't used all the 7 cups that was recommended I only used 4 cups because we don't like water soups.

Very delicious, took me a little longer to prep but it’s an easy recipe that I think will be easy to make the second time around!

Easy hearty dish! The full recipe makes a lot of leftovers

Loved it!! I added some extra chilli flakes and spicy spices and it was perfect :))

This was delicious and satisfying!

Added some potatoes to help thicken and add flavor .