Greek Red Lentil Soup Recipe from The Mediterranean Dish

Greek Red Lentil Soup Recipe from The Mediterranean Dish

This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible!


🔹 Extra virgin olive oil (I used Early Harvest)
🔹 1 large onion, chopped
🔹 3 garlic cloves, minced
🔹 2 carrots, chopped
🔹 3 tsp dry oregano
🔹 1 1/2 tsp cumin
🔹 1 tsp rosemary
🔹 1/2 tsp red pepper flakes
🔹 2 dry bay leaves
🔹 1 cup crushed tomatoes (from a can)
🔹 7 cups low-sodium vegetable broth
🔹 2 cups red lentils, rinsed and drained
🔹 Kosher salt
🔹 Zest of 1 lemon
🔹 Juice of 2 lemons
🔹 Fresh parsley for garnish
🔹 Crumbled feta cheese to serve, optional

36 thoughts on “Greek Red Lentil Soup Recipe from The Mediterranean Dish

    1. Either the bay leaf would blend in with the soup and not be a factor–apart from intensifying the flavor–or she simply didn’t hit the bayleaf while blending. Either way, no big deal.

    1. @Rodicéia Rodrigues She didn’t blend it enough to pulverize the bay leaf. Best to remove it and then blend. Little leaf shards are not pleasant to eat.

  1. I have to tell you this is the most amazing and delicious soup I have ever made! I am learning with you a lot of recipes that are helping me with my diet and weight loss!!! Thank you!

  2. Oh my god! Thank you for such a wonderful recipe. I’m going to try this right now. Thank you for the straight talk, no bs, just to the point.

  3. Good job girl from a Greek one !!!!!!!!Of course its a Greek version but not the original one !!!! Greek lentlis are characterized by the laurel bay and the vinegar!!!!The original one has lentils, olive oil, onion, garlic, tomato , maybe carrot, oregano and of course laurel bay , at the end you add vinegar…and for sure no blending!!!

  4. my ex hairdresser is greek and she looks just like this lady! anyway I tried Turkish lentil soup and they put a lot of mint leaves. it s nice, but i ll try it this way next time, basically the difference is in oregano, cumin and rosemary.
    I do it often and it lasts the whole week in a fridge, v good for dinner.Tip: dont put the lemon juice in the whole thing, but as you eat it, add just before eating into your own bowl. so that next day when you reheat it, you do not reheat it with the lemon juice. just add some when you eat it.

    1. Turkish lentil soup is seasonal. Typically, in the winter, there is almost no mint and more chili. Variations are also regional from the lentil used to the herb levels. And yes, they always serve the lemon, and of course fresh bread, on the side – çorba and ekmek was one of my favourite breakfasts. Big yum. I’m trying this Greek version tonight!

  5. I have tasted lentil soup from almost every social and cultural context. Its a dish I prepare frequently as it is a real antidote to our grim northern winter weather. But I have to say that this is the very best lentil soup I have ever tasted, without any doubt or reservation. Thank you for sharing this with us. It is absolutely sublime.

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