Greek Lentil Soup

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1 lb dried lentils

1 large sweet onion, chopped

6 garlic cloves, cleaned and finely chopped

1⁄3 cup olive oil

1⁄2 cup dry white wine

3⁄4 cup carrot, thinly sliced

1 (28 ounce) can diced tomatoes

2 teaspoons garlic powder

3 tablespoons dried oregano

1 teaspoon black pepper

1 teaspoon sea salt

4 quarts water


Place the dried lentils in a large bowl. Sort through and remove any shriveled up lentils. Pour cold water over to cover lentils and let stand at least two hours.  Pour off water and rinse.

Clean the garlic and thinly dice;  chop the onion and thinly slice the carrots.  Place the vegetables in a large stock pot with the olive oil and sauté for 7 to 8 minutes.

Add the tomatoes and lentils.

Pour in water and add seasonings.  Turn heat to medium high and bring to a rolling boil, stirring frequently.   Cover and turn heat to medium low and cook for two hours, stirring occasionally.

Serve with a tossed green salad for a healthy, protein packed meal!

Serves 6 to 8.

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