Greek Lentil Soup (Fakes) with Olive Oil and Oregano

Name: Greek Lentil Soup (Fakes) with Olive Oil and Oregano
Prep time: 20 min
Yield: 2 servings
Ingredients: 150 g Lentils ((Brown lentils)); 100 g Onion ((Chopped)); 6 g Garlic ((Chopped)); 100 g Carrots ((Diced)); 80 g Celery ((Diced celery)); 400 g Tomatoes ((Canned diced)); 800 g Vegetable broth; 10 g Olive oil (Extra Virgin); 0.5 piece Oregano ((Dried)); 2.5 g Salt; 1.3 g Pepper; 5 g Red wine vinegar ((Optional, for seasoning))

A classic, hearty Greek lentil soup made with plenty of olive oil and aromatic oregano. A nourishing and warming dish.

20 minutes
2 servings
Main course

gluten-free
lactose-free
nut-free
vegan
vegetarian
antioxidant
blood-sugar balancing
energy
high in protein
aids digestion

Ingredients

150 g Lentils ((Brown lentils))
100 g Onion ((Chopped))
6 g Garlic ((Chopped))
100 g Carrots ((Diced))
80 g Celery ((Diced celery))
400 g Tomatoes ((Canned diced))
800 g Vegetable broth
10 g Olive oil (Extra Virgin)
0.5 piece Oregano ((Dried))
2.5 g Salt
1.3 g Pepper
5 g Red wine vinegar ((Optional, for seasoning))

Instructions

Wash the lentils. Heat olive oil in a large pot. Sauté onion, garlic, carrots, and celery for about 5 minutes.
Add the lentils and canned diced tomatoes. Pour in vegetable broth. Add oregano, salt, and pepper.
Bring everything to a boil, then cover and let simmer on low heat for about 30-40 minutes until the lentils are cooked and the soup thickens.
Optionally season with a splash of red wine vinegar. Serve hot.

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Greek Lentil Soup (Fakes) with Olive Oil and Oregano

Ingredients

Instructions

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