Greek Lentil Soup

Name: Greek Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: Greek
Ingredients: 180 g Dry brown lentils; 100 g Onion, diced; 100 g Carrot, diced; 200 g Canned chopped tomatoes; 800 ml Water; 2 tbsp Olive oil; 1 Bay leaf; 1 tbsp Wine vinegar; 2 g Salt

Brown lentils simmer with carrot and tomato, then receive a small splash of wine vinegar.

AI-generated serving illustration; actual results may vary.

GreekFood

15 minPrep

40 minCook

55 minTotal

EasyDifficulty

Servings

Ingredients

Method

Rinse lentils and check for any small stones or damaged beans.
Heat oil over medium heat; cook onion and carrot for 6 minutes.
Add lentils, tomatoes, water and bay leaf; bring to a boil and simmer partly covered for 30–35 minutes.
When lentils are soft, remove bay leaf, stir in salt and vinegar and simmer 2 minutes.

Tap an ingredient or step to tick it off as you cook.

Tips

Older lentils can take longer; keep simmering with enough water until tender.
Add vinegar after softening rather than relying on it to cook the lentils.

Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.

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