Greek Lentil Soup with Rosemary and Olive Oil
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 cup green lentils, rinsed
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 4 cups water
- Salt and black pepper to taste
- Extra olive oil for serving
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
- Stir in the garlic, rosemary, and oregano and cook for 1 minute until the garlic smells fragrant.
- Add the lentils, diced tomatoes with their juice, water, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes until the lentils are tender.
- Stir in the remaining 1 tablespoon of olive oil, then taste and adjust salt and pepper if needed.
- Ladle the soup into bowls and finish each serving with an extra drizzle of olive oil.
Notes
For a brighter finish, stir in a splash of lemon juice or vinegar from your pantry right before serving. Leftovers thicken as they sit, so add a little water when reheating to loosen the texture. The soup stores well in the fridge for three days and freezes nicely for quick future meals.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board