Greek Lentil Soup (Fakes)
A hearty and comforting Greek lentil soup, naturally dairy and egg-free, packed with vegetables and Mediterranean flavors. A perfect warming lunch.
Ingredients
- 1 cup Brown or green lentils
- 2 tbsp Olive oil
- 1 medium Onion
- 1 medium Carrot
- 2 stalks Celery
- 3 cloves Garlic
- 1 28oz can Crushed tomatoes
- 6 cups Vegetable broth
- 1 tsp Dried oregano
- 1 leaf Bay leaf
- 1 tbsp Red wine vinegar
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the lentils in a fine-mesh sieve.
- 2Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.
- 3Add garlic and cook for 1 minute more.
- 4Stir in crushed tomatoes, lentils, vegetable broth, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
- 5Remove bay leaf. Stir in red wine vinegar, salt, and pepper. Serve hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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