Greek Lentil Soup Fakes Soupa
Learn how to make the best vegetarian Greek Lentil Soup. Our healthy Fakes Soupa recipe features tomatoes, carrots, feta, lemon and spices.
Servings: 6
Calories: 350kcal
Equipment
- Dutch Oven or Large Pot
- Spatula or Wooden Spoon
- chef knife
- measuring cups
- measuring spoons
Ingredients
- 3 tbsp Olive oil
- 1 Spanish onion chopped
- 4 Garlic cloves minced
- 2 Carrots chopped
- 2 tsp Dried oregano
- 1 tsp Dried cumin
- 1 tsp Dried rosemary
- 1 tsp Red Pepper Flakes
- 2 Bay leaves
- 1 cup Crushed tomatoes
- 7 cups Vegetable stock
- 2 cups Dry lentils rinsed and drained
- 1 tsp Lemon zest
- 1 tbsp Lemon juice
- 1/4 cup Dry sherry
- Salt & Pepper to taste
- Parsley
- Crumbled feta
- Greek Yogurt
Instructions
- Pour olive oil into a large pot dutch oven and cook with garlic, onions and carrot over medium heat fo 3-4 minutes. Stir regularly to avoid burning.
- Add spices and bay leaves. Cook for an additional minute, stirring until fragrant.
- Add crushed tomatoes, vegetable stock and dried lentils. Season with kosher salt and pepper.
- Bring to a boil, cover with a lid and then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked and tender.
- Remove pot from heat, remove lid and let soup cool for 10 minutes.
- Using an immersion blender, puree soup until you achieve a smooth consistency.
- Return soup to heat, and stir until warm and ready to eat. Before serving, add lemon zest, lemon juice and dry sherry.
- Spoon into bowls and garnish with chopped parsley, dollop of Greek yogurt and crumbled feta cheese.
Nutrition
Calories: 350kcal | Carbohydrates: 50.1g | Protein: 18.2g | Fat: 10.3g | Saturated Fat: 3.5g | Sodium: 940mg | Potassium: 745mg | Fiber: 22.3g | Sugar: 8.8g | Calcium: 86mg | Iron: 7mg
