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Hearty Greek Lentil Soup

Serving Size

4

Ingredients

  • 4 cups vegetable broth
  • 5 cups water
  • 1 1⁄2 cups green lentils
  • 1 can (15 oz) of chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
  • 2 tbsp olive oil
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 onion chopped
  • 1 3⁄4 pounds canned diced tomatoes
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 dash salt
  • 1 dash pepper
  • 1 handful fresh parsley chopped

Directions

  • Add vegetable broth, water, chickpeas, and lentils to a large pot. Bring to a boil.
  • Reduce heat, cover, and cook for about 30 minutes until the lentils soften.
  • In the meantime, heat 2 tbsp of olive oil in a skillet over medium heat.
  • Add the carrots, celery, and onions to the skillet. Cook, stirring occasionally, for about 6-8 minutes, until the vegetables soften.
  • Add the tomatoes, cooked vegetables, garlic powder, and dried oregano to the lentils—season with salt and pepper.
  • Bring the soup to a boil again, then reduce the heat.
  • Cover and cook for about 25-30 minutes, until the lentils and vegetables are cooked through.
  • Serve with a sprinkle of fresh parsley on top, if desired.

Notes

Leftovers: Store in an airtight container for up to 5 days. Store in freezer for up to 3 months.

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