Greek Lentil Soup — Cozy Autumn Comfort for September

Hello everyone,

The air has slightly begun to cool (emphasis on slightly) hahahha. I thought about what I wanted to make, and well, I chose the first wholesome Greek Soup. This Greek Lentil Soup recipe is my way of welcoming September.

I always think of this soup as the bridge between summer and autumn. It’s light enough for early September yet hearty enough for a chilly evening. The secret lies in the balance of good olive oil (I use Ellive and Gaia, of course), a touch of tomato, and I slow-simmer it so that the lentils soften perfectly.

I was feeling a bit tired from the constant heatwaves we’ve had this summer. So I wanted to make something nutritious that would give me a little lift. It’s packed with fiber, vitamins, and all those wonderful nutrients our bodies really need. One of the best things about lentils is that they’re low in calories. 🙂

This soup can be made with or without tomatoes. Depending on what you’re in the mood for. When I want something a little richer and more comforting, I add tomatoes for that warm, cozy flavor. On days when I prefer something lighter, I leave them out. Both versions are delicious and incredibly easy to make. That’s the beauty of lentil soup: it adapts to your energy, your appetite, and even your season. Whether you choose the tomato version or the simple classic one, you still get all the goodness that makes this soup such a nourishing meal.” (I also love to eat this cold)

This Lentil soup isn’t just food; it’s a rhythm of the season. The first spoonful always reminds me that autumn is coming: slower mornings (I’m not sure on what planet we would have slower mornings) hhahahhah and the comfort of something simmering on the stove.

Serve it with a drizzle of extra virgin olive oil and a slice of crusty bread. If you want to make it even more Greek, add a splash of vinegar just before serving; it brightens the flavor beautifully.

Wishing everyone a wonderful morning/afternoon/evening!! 🙂

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Greek Lentil Soup

Greek lentil soup (φακές) is one of those simple, honest dishes that always brings comfort. Made with earthy lentils, good olive oil, and a handful of classic Mediterranean ingredients, it’s a nourishing soup that fits every season.

Course Main Course

Cuisine Greek, Mediterranean

Keyword Greek Lentil Soup, lentils, soups, vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 6 servings

Author foodzesty

Ingredients

• 2 cups brown lentils rinsed
• 1 celery stalk rinsed and chopped
• 1 onion large, finely chopped
• 2 carrots medium-sized, chopped
• 1 tbsp tomato paste
• ½ cup tomato sauce
• 2 bay leaves
• 1 ½ liters vegetable broth
• 2 garlic cloves whole
• ½ cup olive oil
• salt
• pepper
• vinegar optional

Instructions

• Place the lentils into a colander, add the lentils, and rinse them under cold running water.
• Place a large pot on medium heat and add half of the olive oil. Add 1 celery stalk, 1 onion, and the 2 carrots. Sauté for a few minutes.
• Add 2 cups brown lentils, 1 tbsp tomato paste, 2 bay leaves ½ cup tomato sauce, 1 ½ liters vegetable broth, saltand pepper. Lastly, add the 2 garlic cloves and the leftover olive oil.
• Let the lentils simmer for about 40 minutes until they soften.
• Serve with a sprinkle of vinegar.