Soup season has officially started a few weeks ago and the cold weather kicked in or shall I say we thought it did. We have had warm days and chilly days and today is a chilly rainy day. What better way to warm up than a bowl of Vegetarian Lentil soup? I’m a soup fanatic and I eat soups all year round. Hot or cold soups and salads are my go-to dishes. I mean there other countries that eat soup during the summer. Let’s take for example Spain’s Gazpacho soup the cold version of tomato soup. Let’s see what other country has cold soups Hungary, sour grapes and sour cream soup, France, and Bulgaria.
I’ve seen many variations of this Lentil soup but I like to keep this one simple, the traditional Greek way to prepare this recipe is just adding a few simple ingredients. I don’t like to add greens to this Lentil soup because personally speaking, I think it loses the traditional taste. But if you prefer you can add as many greens as you would like to this soup. Now, if you want to try out this Vegetarian Lentil Soup but you’re not a veggie lover then tweak it by adding meat well then just go ahead I know they do make this recipe with meat in many countries.
I was finally able to start using the backdrops that I had ordered months ago from #thesaltybiscottishop and I have to say that I absolutely love them. They are beautiful the vinyl texture is amazing. My backdrops were boxed up for months, with no creases and in just a few minutes my backdrop unfolded. Visit Anthea’s shop she has lovely props and backdrops https://thesaltybiscottishop.com/
I hope you enjoy this delicious soup.
Have a good one everyone!!
Vegetarian Lentil Soup Recipe
- 3 carrots cubed
- 1 onion sliced
- 2 garlic cloves
- ½ tbsp tomato paste
- ½ cup olive oil
- 1 tomatoe can - crushed - diced or fresh tomatoes
- 2 bay leaves
- 1 tbsp oregano
- ½ tsp smoked paprika
- Heat oil in a large pot and add the cubed carrots, onion, and garlic cloves. Stir for a few minutes.
- Stir in the tomato paste.
- Gradually combine the ingredients and cook for a few minutes.
- Add in the canned or fresh tomatoes, oregano, and bay leaves. Cook on low heat , and until the soup has slightly thickened.
- Serve in your favorite bowl with fresh bread, feta cheese, and greek olives.
KALI MAS OREXI!! 🙂