Lemon Garlic Lentil Soup with Oregano and Bay Leaves
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 1 cup dried green lentils, rinsed
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 bay leaves
- 6 cups vegetable broth
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the rinsed lentils, dried oregano, bay leaves, and vegetable broth to the pot. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender.
- Remove the bay leaves. Stir in the lemon juice, then season with salt and black pepper to taste. Serve warm.
Notes
Add the lemon juice only after the lentils finish cooking so the bright flavor stays sharp. If the soup thickens too much while sitting, stir in a splash of broth when reheating. Dried oregano works best here since it releases flavor steadily during the simmer.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Measuring cups