Greek Lentil Soup Recipe

Greek Lentil Soup

Greek lentil soup is one of the most healthy dishes you can have! It's a vitamin and protein bomb, without the unhealthy fat. It's also so easy to make that this is the dish I often end up with those days when I can't think of anything to cook...And it's a popular choice with the family!

You need:

Approx 250 gram (half a packet) of dried brown lentils for approx 1,5 liters of soup

One box chopped tomatoes

Two table spoons of tomato paste

One Knorr or Maggie cube

One or two finely chopped carrots

Salt, pepper, dried oregano, fresh parsley

Olive oil

Half a raw, grated potato (optional)

Soak the lentils for a few hours and throw away the water. Boil the lentils until they are half cooked - there is big difference depending on the lentils in how long this take. You just have to taste.
Make the soup by frying the carrots lightly in tomato paste and olive oil. Add the chopped tomatoes, water, the stock and the spices. Add the grated potato, if you want - it helps the soup to thicken. Add the half boiled lentils and boil until the lentils are soft. (Add more water if necessary). When served add a dash of olive oil. I like to crumble feta cheese in my soup, but you can also serve feta on the side. But if lentil soup is served on one of the days of Lent, as it often is, drop the cheese.

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