Greek Lentil Soup



We always have a container of this soup in the fridge or freezer. It’s filling, delicious, and my idea of comfort. This soups is great served hot, cold, or at room temperature.

  • 1 onion, diced
  • 1 potato, diced
  • 1 carrot, chopped
  • 1 stick of celery, chopped
  • 1 tbsp olive oil 
  • 10 fresh bay leaves or 10-15 dried bay leaves
  • 1½ cups of green, brown, or black lentils
  • 8 cups of water
  • Salt and pepper
  • 1 tbsp red wine vinegar

Combine onion, potato, carrot, celery, olive oil, bay leaves, lentils, and water in a large pot. Cover, turn the heat on high, and bring to a boil. Once boiling, reduce the heat to low and allow to simmer for 30-45 minutes, or until the lentils are fully cooked through.

Season well with salt and pepper and add the red wine vinegar. Make sure not to add the salt before cooking. Doing so will toughen the lentils and they won’t get tender.



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