This creamy Greek lentil soup is packed full of veggies and herbs with a touch of lemon. Don’t forget to sprinkle with feta!
Let’s call fall 2016 the season of the soup.
I’ve been feeling the soup. You’ve been feeling the soup. We’ve had Thai Slow Cooker Chicken & Wild Rice Soup and Broccoli, Ginger & Turmeric Soup, and even Healthy Quinoa Cauliflower Chowder. It must just be a cozy kind of year? Or maybe, since 2016 is supposedly the worst year ever, we’re just eating our feelings.
I dunno. World events aside, 2016 has been a bit of a personal roller coaster for me. I was exhausted, depressed and confused after graduating last year and I feel like I’m starting to find myself again. I won’t bore you with the details but I’m feeling pretty glad to have 2016 behind me, and looking forward to great things in 2017.
How about you? Are you glad to get this year behind you? Are you ready for a fresh start in 2017?
Wow, you guys! This post was first drafted on September 30. Oops! I totally meant to share it sooner with you, but I kept shifting my schedule around and here we are…December 14…and I’m finally sharing it with you.
This Greek lentil soup recipe was inspired by a recipe I found in my mom’s copy of the Whitewater cookbook. I made it when Kai and I visited my parents way back in August, and was in love with the unusual combination of flavors: lentils, lemon, herbs and feta cheese.
I immediately put these flavors on my fall ‘to do’ list.
I love lentils in my soup because they always bring the ‘creamy factor’, but they also bring the ‘protein factor’…you know, the one that actually keeps you full for a few hours? I like that 😉
This Greek lentil soup is pretty thick (as you can tell from the photos), but feel free to add additional stock to thin it out. Do not, I repeat: DO NOT, skip the feta cheese. It adds the magic to this soup…the feta offsets the lemon and the herbs and adds a whole new wonderful dimension of flavors.
So. Soup. You souped out? This is officially the last bowl of comforting soup I’ll be sharing with you in 2016. Here’s to hoping that 2017 doesn’t require so many bowls of soup, or hugs.
Happy Wednesday friends!
More lentil recipes!
- this Slow Cooker Butternut Squash & Lentil Curry is total healthy comfort food
- these Southwestern Sweet Potato Lentil Jar Salads are awesome for a work lunch
- and this Thai Curry Sweet Potato & Lentil Soup is one of my most popular recipes
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 large carrots, diced
- 2 celery stalks, chopped
- 5 cups stock
- 2 tablespoons sherry
- 2 cups red lentils (dry)
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 small bay leaves
- 1 teaspoon salt
- juice of 1 small lemon
- feta cheese, for sprinkling
- Heat oil in a medium pot over medium heat.
- Add the onion and stir, cooking until translucent, around 5 minutes.
- Add the garlic and cook for one minute.
- Add the carrots, celery, stock, sherry, lentils, thyme, rosemary, bay leaves and salt.
- Bring to a simmer, reduce heat, and cook for 20 or so minutes, until all vegetables are soft and the lentils are cooked through.
- Stir in the lemon juice, remove the herbs and bay leaves, and puree. You can alternatively serve this soup chunky.
- Serve with feta cheese.
Calories 210 // Fat 3 g // Saturated Fat 0 g // Cholesterol 0 mg // Sodium 768 mg // Carbohydrate 31 g // Fiber 8 g // Sugars 2 g // Protein 14 g