Greek Lentil Soup (Fakes) with Olive Oil and Oregano
A classic, hearty Greek lentil soup made with plenty of olive oil and aromatic oregano. A nourishing and warming dish.
Why this dish is good for you
Lentils are rich in plant-based protein and fiber, promoting healthy digestion and blood sugar regulation. Olive oil provides heart-healthy fats and antioxidants. Oregano has anti-inflammatory properties. The soup is high in fiber, heart-healthy, and energy-providing.
Ingredients
- Lentils((Brown lentils))150 g
- Onion((Chopped))100 g
- Garlic((Chopped))6 g
- Carrots((Diced))100 g
- Celery((Diced celery))80 g
- Tomatoes((Canned diced))400 g
- Vegetable broth800 g
- Olive oil (Extra Virgin)10 g
- Oregano((Dried))0.5 Stück
- Salt2.5 g
- Pepper1.3 g
- Red wine vinegar((Optional, for seasoning))5 g
Method
- 1
Wash the lentils. Heat olive oil in a large pot. Sauté onion, garlic, carrots, and celery for about 5 minutes.
- 2
Add the lentils and canned diced tomatoes. Pour in vegetable broth. Add oregano, salt, and pepper.
- 3
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.
- 4
Optionally season with a splash of red wine vinegar. Serve hot.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
- Add it straight to your weekly plan
- Send the ingredients to your shopping list
- Vitality score across seven days
No account, no payment details — you see the finished plan right away. See pricing
