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Authentic Greek Lentil Soup - A Hearty, Everyday Classic

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (about 2 cups) brown lentils, rinsed and picked over
  • 1 large yellow onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced (optional but recommended)
  • 4 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil, plus more for finishing
  • 1 can (14–15 oz) crushed tomatoes or tomato passata
  • 6–7 cups water or low-sodium vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried oregano (Greek oregano if possible)
  • 1 teaspoon ground cumin (optional, traditional in some regions)
  • 1–2 teaspoons kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2–3 tablespoons red wine vinegar, plus more at the table
  • Pinch of sugar (only if needed to balance acidity)
  • Fresh parsley, chopped, for serving (optional)

Method
 

  1. Prep the lentils: Rinse the lentils under cool water and pick out any small stones or debris. No soaking needed.
  2. Sauté the base: In a large pot, warm the olive oil over medium heat. Add the onion, carrots, and celery. Cook 6–8 minutes, stirring, until the onion is soft and translucent.
  3. Bloom the aromatics: Add the garlic, oregano, and cumin (if using). Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
  4. Add lentils and tomatoes: Stir in the lentils and crushed tomatoes until everything is coated and glossy.
  5. Pour in liquid: Add 6 cups of water or broth and drop in the bay leaves. Bring to a boil, then reduce to a gentle simmer.
  6. Simmer patiently: Partially cover and cook 30–40 minutes, stirring occasionally, until the lentils are tender but hold their shape. Add more liquid if the soup gets too thick.
  7. Season and brighten: Remove the bay leaves. Stir in salt, pepper, and 2 tablespoons red wine vinegar. Taste and adjust: add more vinegar for tang, a pinch of sugar if the tomatoes are sharp, or more salt as needed.
  8. Finish and serve: Drizzle with good olive oil and sprinkle with chopped parsley. Serve hot with crusty bread and extra vinegar on the table.