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Lentil Healthy Soup is made from lentils and are a staple in the Greek Diet. They are one of the oldest cultivated legume, along with wheat and barley. Most lentils are produced in India and Turkey. The varieties are many red, green, brown, and black. Lentils have a thin seed coat, which allows them to cook in less time than most beans. I enjoy adding them soups, but commonly made into warm and cold salads, as well as casseroles with rice. Serve this Lentil Healthy Soup with a splash of balsamic vinegar, a scattering of fresh peppers, and Parmesan cheese for that extra umami needed for this soup. Lentils can be an addition to a nutrient-rich diet. Their health benefits include fiber, protein, and key vitamins. Lentils are made up of more than 25% protein, which makes them an excellent meat alternative. They are also full of B vitamins, magnesium, zinc, and potassium. When looking for lentils look for them here at Bob’s Red Mill products for their higher organic quality. They often times have heritage beans which I found here. When buying lentils look for brown or green lentils in this soup, but red lentils are not recommended.

For detailed instructions please visit this page: Cooking Techniques for Lentil Soup

Lentil Healthy Soup with Balsamic Vinegar – ” Faki “

This recipe has been in my family forever! We keep all the fixins in our pantry for a quick and healthful weekday meal.

Course Soup

Cuisine Greek

Keyword california greek, faki, Greek, lentils

Author Mary Papoulias-Platis

Ingredients

1/8 cup olive oil
1 cup chopped red bell peppers
1 cup chopped yellow peppers
2 cups chopped onion
2 bunches swiss chard, chopped
4 cloves garlic, chopped
1 fennel bulb, chopped
3 cups lentils
8 cups chicken or vegetable broth
1 cup red wine, preferably a Cabernet Sauvignon
2 tablespoons freshly oregano, chopped
1 tablespoon fresh Italian parsley, chopped
1 tablespoon ground cumin
pinch of red pepper flakes
After the soup has cooked add:
1/2 teaspoon salt
1/4 teaspoon pepper
Topping:
1/4 cup each or the red/yellow pepper, finely chopped
Shaved Parmesan
Balsamic vinegar

Instructions

Prep all the vegetables before starting the soup. Once this is done, the soup is quick.
Heat olive oil in a heavy soup pot.
Saute the vegetables until soft.
Add all the other ingredients and simmer for 2 hours, stirring occasionally, and adding water if needed.
Season with salt and pepper.

Recipe Notes

I use brown lentils because they hold up better than the red lentils.Wash and sort through the lentils, carefully.You may also substitute the balsamic vinegar with lemon juice, or red-wine vinegar.