Greek Lentil Soup

Dried lentils form the base of this thick soup with carrots, celery, and onions. Small whole-wheat pasta shells finish cooking in the soup with the shredded Swiss chard.

Tomato paste, bay leaves, and oregano season the soup. Stir in the lemon juice once it is fully cooked.

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Before you start

Pick over and rinse the lentils. Chop the onions, celery, and carrots, and wash the Swiss chard well before shredding it.

Ingredient notes

• Dried lentils: Simmer them with water and bay leaves before adding the sautéed vegetables.
• Whole-wheat pasta shells: Cook the shells separately until almost tender, then finish them in the soup.

Greek Lentil Soup recipe

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Greek Lentil Soup

A thick Greek lentil soup with carrots, celery, whole-wheat pasta shells, Swiss chard, and lemon juice.

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Prep Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8

Course: Soup

Ingredients Method

Ingredients

  

• 2 cups dried lentils
• 8 cups water
• 2 -3 bay leaves
• 2 large onions, chopped
• 3 -4 stalks celery, chopped
• 2 large carrots, chopped
• 1/4 cup extra virgin olive oil
• 2 teaspoons salt
• 1 teaspoon black peppercorns, crushed
• 1 teaspoon dry oregano
• 1/4 cup tomato paste
• 1 cup small whole wheat pasta shells
• 4 cups shredded swiss chard
• 2 -3 tablespoons lemon juice

Method

 

1. Wash and pick over the lentils. Put them in a large soup pot with the water and bay leaves, bring to a boil, then reduce to a simmer.
2. Prepare the onions, celery, and carrots, then sauté them in olive oil until soft and lightly browned in spots. Add them to the lentils after about 30 minutes of cooking, as the lentils are becoming tender.
3. Dissolve the tomato paste in a little liquid from the soup and stir it into the pot. Add the salt, pepper, and oregano.
4. Cook the pasta in plenty of salted boiling water until almost tender. Drain and add it to the soup.
5. Wash the Swiss chard well and shred it finely. Add it to the soup and simmer until the pasta is tender and the chard is bright green.
6. Add more liquid if the soup seems too dry. Keep it thick and stew-like, and avoid letting the heat run too high so the liquid does not evaporate excessively.
7. When the soup is fully cooked, stir in 2 to 3 tablespoons lemon juice, or add it to taste.

Tips for success

Dissolve the tomato paste in a little soup liquid so it mixes evenly into the pot.

Keep the soup thick and add more liquid only if it seems too dry.

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