Lentil Soup with Balsamic Vinegar Techniques

by Mary Papoulias-Platis

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Lentil Soup is very traditional meal for us, and is considered a nutrient-dense soup. In other words, it’s very healthy for you. In our family it’s on our menu monthly. For a fast easy meal this can be made in a hurry and can feed your entire family. Serve with a green salad and your choice of bread. I try and keep dried lentils and cans of whole tomatoes in my pantry just for this recipe. Many of you are not familiar with Greek cooking,  so I enjoy showing you the proper cooking techniques to help you be successful in the kitchen.

Use this cooking technique with my Lentil Soup with Balsamic Vinegar Recipe.

Always start out setting up all your ingredients before cooking. This culinary term is called “Mise en Place”, everything in it’s place. This way if you don’t have an item you have time to substitute another ingredient. It also keeps you organized. This is a good habit to acquire in cooking.

Step 1: Prep all the vegetables before starting the soup. This will make the assembly much faster.

Step 2: Place all the vegetables in a large soup pot and saute in the olive oil until soft.


Step 3: Add the remaining ingredients and simmer for 2 hours.

Step 4: Stirring often, add water as needed – one cup at a time.

Step 5: Once soup is done, serve with shaved Parmesan, balsamic vinegar, and fresh, finely chopped peppers.

Other soups you may enjoy:

Greek Chicken Lemon Soup

Greek White Bean Soup with Carrots

Cabbage Vegetable Soup

These are all soups I make often and are quite the nutrient-booster!



© 2011 – 2021, Mary Papoulias-Platis. All rights reserved.

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