Greek Lentil Soup with Tomatoes and Oregano - Vegan

The Greek Lentil Soup with Tomatoes and Oregano is a perfect example of Mediterranean comfort food at its best. Bursting with flavors from green lentils, fresh vegetables, and aromatic herbs, this soup is a wholesome and hearty dish that warms both the body and soul.

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Temps de préparation 15

Temps de cuisson 35

Temps total 50

Type de plat Soup

Cuisine Mediterranean

Portions servings

Calories 220 kcal

Ingrédients

1 cup green lentils, rinsed

1 large onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

1/2 cup carrots, diced

1/2 cup celery, diced

1 can (14.5 oz) diced tomatoes

6 cups vegetable broth

1 teaspoon dried oregano

1 bay bay leaf

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon red wine vinegar

2 tablespoons fresh parsley, chopped

Instructions

Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, and sauté until softened, about 5 minutes.
Add the carrots and celery, and cook for another 5 minutes.
Stir in the lentils, diced tomatoes, vegetable broth, oregano, bay leaf, salt, and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until lentils are tender.
Remove the bay leaf and stir in the red wine vinegar.
Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition (per 100g)

Keyword comfort food, cozy meal, easy recipe, family meal, Greek cuisine, healthy, hearty soup, high fiber, lentil soup, low calorie, Mediterranean diet, nutritious, one-pot meal, plant-based, soup season, tomato-based, traditional recipe, vegan, vegetarian, winter warmer

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Greek Lentil Soup with Tomatoes and Oregano – Vegan