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Greek-Style Lentil Soup

This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. —Mary E. Smith, Columbia, Missouri
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    12 servings (3 quarts)

Ingredients

  • 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
  • Optional: Chopped red onion, chopped parsley and lemon wedges

Directions

  • 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 4-5 hours or until lentils are tender.
  • Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered on low about 1 hour longer, until spinach is wilted. 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, 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.

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    Reviews

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    Average Rating:
    • Emily
      Sep 15, 2019

      Loved this lentil soup! I doubled the tomato sauce and spinach and added lemon wedges at the end.