Greek-Style Lentil Soup Recipe | Taste of Home


  • 4 cups water
  • 4 cups vegetable broth
  • 2 cups dried lentils, rinsed
  • 2 medium carrots, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 teaspoon dried oregano, divided
  • 1 cup chopped fresh spinach
  • 1/2 cup tomato sauce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped red onion, chopped parsley and lemon wedges, optional


  • Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low until lentils are tender, 4-5 hours.
  • Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered on low until spinach is wilted, about 1 hour longer. If desired, serve with red onion, parsley and lemon wedges.

Test Kitchen tip

  • This soup thickens slightly as it stands. If you have leftovers, keep extra broth on hand in case you need it when the soup is reheated.

  • Health tip

  • If lentils aren’t in your regular meal rotation, they should be. They’re easy on the budget at about $1.50 for a 16-ounce package, and they’re packed with fiber, protein, B vitamins and more.
  • Nutrition Facts

    1 cup: 134 calories, 1g fat (0 saturated fat), 0 cholesterol, 420mg sodium, 24g carbohydrate (2g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

    Originally published as Lentil Soup,Greek-Style in Simple & Delicious February/March 2019

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    Post Author: MNS Master

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