Greek Lentil Soup – Simple and Easy

When I make soup it’s usually a pretty big production and it usually involves the slow cooker (see Things that sound funny when talking about slow cookers). Here’s one I made this morning that took only a few minutes to prep, cooked on the stove top and was ready by lunch time.

Greek Lentil Soup from Laurel’s Kitchen

Simple and easy recipe…

  • 2 cups uncooked lentils (not soaked or rinsed, just dry green or brown lentils)
  • 8 cups of water or stock (I used Western Family Chicken Broth 946 mL, plus three cups of water)
  • 1/2 onion, chopped
  • 1 carrot
  • 1 celery (I used 2)
  • 1 potato (pealed, chopped in small cubes)
  • 2 tablespoons oil (I didn’t add any oil)
  • 2 bay leaves (take them out after the soup is ready, they’re not for eating)
  • 1 1/2 teaspoons salt (I didn’t add any salt, I found the broth made it salty enough for my taste)
  • 2 teaspoons vinegar (add, after the soup is done)

I put it all (except the vinegar, salt and oil) in a big soup pot and let it simmer on the stove for 2 hours and it was ready for lunch! Thank you Laurel’s Kitchen…

Laurel's Kitchen
Laurel’s Kitchen

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