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Mom's Lentil Vegetable Soup

Ordinary pantry ingredients turns this lentil soup into a lovely and healthful meal.
Course Soup
Cuisine Greek
Keyword Greek, lentils, soup
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 1 cup lentils rinsed
  • 1/4 cup olive oil
  • 1 leek, washed and chopped
  • 1 onion, chopped
  • 2 carrots, sliced
  • 3-4 celery, chopped
  • 2-3 garlic cloves, chopped
  • 1 large can, 28oz. tomatoes in puree
  • 2-3 cups water or vegetable broth
  • salt and pepper

Instructions

  1. In a large soup pot add olive oil and heat to medium.
  2. Add the onion, leek, garlic,1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
  3. Add the carrots and celery and saute for additional 5-10 minutes.
  4. Add tomatoes, lentils, water or vegetable broth. Start with 2 cups and add more water as needed.

  5. Cook for 40-50 minutes. Taste for more salt and pepper.

Recipe Notes

This soup can be served with grated Parmesan cheese, or as the Greeks do with a splash of vinegar. You can substitute canned tomatoes with 4 fresh chopped tomatoes with 2 tablespoons of tomato paste or 1/2 can tomato sauce.