Easy Greek Red Lentil Soup

This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the bouillion & water completely to make broth. (Makes 7 cups broth)

Step 2

Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.

Step 3

Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.

Step 4

Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.

Step 5

Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.

Step 6

Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

Step 7

Be sure the lentils are fully cooked before blending. To achieve creamy consistency, don't skip blending the soup. I find using an immersion blender on low speed (and while heat is off) is an easier and less messy way to blend the soup. But if you need to, you can use a food processor or a stand-up blender. If you do so, blend the soup in batches to avoid it overflowing.