Lentil soup is one of our favorite meals. It’s quick, easy, affordable and endlessly adaptable. One of our favorite takes on the classic dish is Greek lentil soup. The flavors of Greek cuisine transform a humble bowl of lentil soup into a bright, flavorful meal, inspired by popular ingredients found in Mediterranean cuisines. No one would guess it’s a simple dump-and-go recipe, made entirely in the slow cooker.
Next time you’re stuck in a rut with the same old soup, give Greek lentil soup a try.
Ingredients for Greek Lentil Soup
- Lentils: Lentils are a nutritious food, packed with protein and nutrients. Most types of lentils, including green, brown and black, will work in this recipe. We don’t recommend red lentils, which aren’t as hearty and will dissolve into the soup.
- Mirepoix: A staple of French cuisine, mirepoix refers to a mix of onions, celery and carrots that form the base of many soups. Chop these vegetables into roughly the same size for the most traditional preparation.
- Oregano: A classic ingredient in traditional Greek cooking, dried oregano adds a distinctive aroma to the soup. You may use fresh oregano if you have it on hand.
- Tomato sauce: Unusually, this recipe calls for tomato sauce rather than fresh or canned tomatoes. Tomato sauce is smoother and already flavored with salt and spices, making it a nice shortcut flavoring ingredient. If you don’t have sauce on hand, substitute with pureed canned tomatoes and a small dollop of tomato paste.
- Red wine vinegar: Many bean and lentil soups add an acid, such as lemon juice, to the pot. Acid acts like salt, brightening the earthiness of the legumes and adding flavor. Red wine vinegar is commonly used in Greek food, notably Greek salad.
- Olives: What’s more Greek than olives? You can use your favorite type of olive, but we like green or kalamata olives for this soup.
Directions
Step 1: Make the base of the soup
Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-quart slow cooker.
Step 2: Cook
Cook, covered, on low until lentils are tender, four to five hours.
Step 3: Add the finishing touches
Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered, on low until the spinach is wilted, about one hour.
Editor’s Tip: Adding these ingredients late in the cooking process ensures that they taste bright and fresh, rather than muddled from overcooking.
Step 4: Serve
Give the soup a good stir. Serve, adding a garnish of chopped red onion, parsley and lemon wedges if you like.
Recipe Variations
- Add chicken: Shredded chicken, maybe from a leftover roast chicken, will make this soup extra hearty.
- Change up the greens: While spinach is a classic pairing with Greek flavors, you can use any green you like. Swiss chard is nice and mild, while kale adds a pleasant bitterness to the soup.
- Add yogurt: Add dollop of yogurt to the soup to make the broth creamier and add more bright flavor.
- Add grains: Make a pot of rice or quinoa, and stir a spoonful into soup bowls to add heft. We don’t recommend combining the grains with the soup, as the grains and lentils will both absorb a ton of liquid and make it too thick.
How to Store Greek Lentil Soup
Allow the soup to cool completely, then store in the refrigerator in an airtight container. Greek lentil soup keeps very well, although it will thicken as it sits in the refrigerator, since the lentils absorb liquid. Simply add extra water or broth to achieve the consistency you like. The soup will keep for up to three or four days. After reheating, we like to add an extra drop of vinegar or a squeeze of lemon to refresh the flavor.
How to Freeze Greek Lentil Soup
Greek lentil soup freezes very well. Allow the soup to cool completely, then transfer to a freezer-safe airtight container. Our favorite trick? Freeze in bags. Fill freezer bags two-thirds of the way with soup, seal tightly, and lie flat on a baking sheet. Once solid, these can be easily stacked in the freezer. The soup will keep well for up to three months. Let thaw in the refrigerator. If the soup has thickened, add extra water or broth before reheating and serving.
Greek Lentil Soup Tips
Can I make Greek lentil soup on the stovetop?
If you don’t want to use a slow-cooker, Greek lentil soup is easy to make on the stovetop instead. In Step 1, combine the soup base ingredients in a large stock pot or Dutch oven, bring to a boil over high heat, then reduce the heat to a simmer and cook until the lentils are tender, 30 to 45 minutes. Stir in the final ingredients from Step 3, and cook on a simmer until the spinach is wilted, three to four minutes.
What can I serve with Greek lentil soup?
This soup makes a delightful quick soup for lunch or a light dinner. To make it a more filling meal, serve with a side of crusty bread and a wedge of feta cheese, or perhaps as a side for some grilled chicken and potatoes.
How can I thin out leftover lentil soup?
As lentil soup sits, the lentils continue to absorb liquid, thickening the soup. Thin leftovers by stirring in some water or broth before heating.
Is Greek lentil soup vegan?
Yes, this is a completely vegan soup, as long as you use vegan vegetable broth (most are).
