mediterranean · lunch

Lemony Greek Lentil Soup

Name: Lemony Greek Lentil Soup
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1 pound brown lentils; 12 ounces scrubbed and chopped carrot; 3 quarts cold water; 1 teaspoon dried thyme; 1/4 cup lemon juice; 2 teaspoons dried basil; 2 teaspoons fresh thyme; 1 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper; 2 teaspoons salt; 1 medium onion, finely chopped; 3 cloves garlic, finely chopped; 1 tablespoon olive oil; 28 ounces can whole tomatoes; teaspoon (if none available, add 1 more dried)

“Lemony Greek Lentil Soup is a Mediterranean main course. One serving contains 368 calories, 23g of protein, and 4g of fat. For 88 cents per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. 2 people were impressed by this recipe. A mixture of brown lentils, , pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Lemony Greek Lentil Soup, Lemony Lentil Soup, and Lemony Lentil Soup.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Brown lentils1 lb
Carrot12 oz
Water3 quart
Thyme1 tsp
Lemon juice¼ cup
Basil2 tsp
Thyme2 tsp
Oregano1 tsp
Pepper½ tsp
Salt2 tsp
Onionmedium, finely chopped1 medium
Garlicfinely chopped3 cloves
Olive oil1 tbsp
Canned tomatoes28 oz
Teaspoonif none available, add 1 more dried1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 45 min

1
Put the lentils, water, carrot and 1 teaspoon dried thyme into an 8-quart stockpot, cover and set over medium heat.
2
After 15 minutes, lower the heat somewhat and gently bring the water to a simmer, which should take another half an hour or so.
3
Once the lentils have reached the boiling point, turn off the burner and let them sit for 1 hour.

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