Greek Lentil Soup

A community recipe by Millasmat.com

Not tested or verified by Nigella.com

Introduction

This is a recipe I got from our chef at work. This soup is healthy, hearty and keeps you going.

This soup can be enjoyed either hot or cold. Serve with smoked salmon and sour cream or maybe some leftover chicken and good bread & butter is essential.

This is a recipe I got from our chef at work. This soup is healthy, hearty and keeps you going.

This soup can be enjoyed either hot or cold. Serve with smoked salmon and sour cream or maybe some leftover chicken and good bread & butter is essential.

Ingredients

Serves: 4

Metric Cups

500 grams green lentils
1⅕ litres chicken stock
3 onions
5 cloves garlic
olive oil
400 grams tomatoes
2 tablespoons white wine vinegar
3 bay leaves
oregano
1 pinch of sugar
1 pinch of salt
1 packet pepper

17⅔ ounces green lentils
2⅛ pints chicken broth
3 onions
5 cloves garlic
olive oil
14⅛ ounces tomatoes
2 tablespoons white wine vinegar
3 bay leaves
oregano
1 pinch of sugar
1 pinch of salt
1 packet pepper

Method

Greek Lentil Soup is a community recipe submitted by Millasmat.com and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Soak the lentils in cold water overnight. Drain and rinse them well.

Peel the onions and garlic cloves but keep them whole and put them in a large pot. Add all of the remaining ingredients except the lentils and bring it to a boil.

Add the lentils and let the soup simmer gently for about 50 min to an hour.

Remove the onions, mash the garlic cloves and stir them back into the soup. Check for seasoning.

Soak the lentils in cold water overnight. Drain and rinse them well.

Peel the onions and garlic cloves but keep them whole and put them in a large pot. Add all of the remaining ingredients except the lentils and bring it to a boil.

Add the lentils and let the soup simmer gently for about 50 min to an hour.

Remove the onions, mash the garlic cloves and stir them back into the soup. Check for seasoning.