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Bringing a sunny Mediterranean vibe right to your table, my Greek lentil soup is bursting with bold spices, tangy tomatoes, and bright lemon. Whether you use a regular pot or a Thermomix, this flavor-packed bowl never disappoints, even on rainy days.
A standout meal
So easy to fix, full of taste, filling, and wholesome. You'll get hooked on those Mediterranean flavors and a hint of lemon, whether you're starting with a small bowl or filling up for dinner.
What’s inside
- Base: You'll need 200g red lentils, onions, garlic, carrots, and potatoes.
- Liquids: Grab some broth, tomato puree, and a splash of olive oil.
- Seasonings: Add in oregano, bay leaf, rosemary, cumin, a squeeze of lemon, and some chili if you like a bit of heat.
How to cook it
- Finish
- Sprinkle with lemon, toss on some garnish, then serve it up.
- Boiling
- Pour in liquids and let everything simmer gently for 20–25 minutes.
- Spices
- Mix in the lentils and your favorite herbs.
- Base
- Sauté your onion, garlic, and all the chopped veggies.
Thermomix instructions
Chop everything up, toss in lentils and liquids, then cook for 20 minutes. Blend in the lemon at the end and you're done.
Stays fresh
Pop the soup in the fridge and it'll keep for 5 days, or freeze for up to 3 months. Warm it up with a bit of broth to make it just right again.
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Mix it up
It’s also super tasty with yellow lentils. Switch up the tomatoes, stir in some cashew cream, or top with seeds and crunchy croutons for extra fun.
Great with
Team it up with bread, naan, or rice. It's perfect next to baked potatoes or meatballs, and always a winner on a buffet.
Big flavors
So simple, good for you, really flexible, and packed with flavor. Whether you’re just chilling or hosting a party, this soup wins everyone over.
Lentil power
Lentils are full of protein, fiber, and iron. They cook up quick and are super easy to digest, which makes them a soup star.
Loads of flavor
Oregano and rosemary add depth while cumin brings a grounded taste. Don't forget the bay leaf—it ties everything together.
Zesty lemon twist
Lemon zest and juice keep things fresh and balanced. It wouldn’t be Greek without them.
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Kid-friendly version
Dial down the spice, go easy on strong flavors, and add croutons on top. Even the little ones will ask for seconds.
Eco-friendly cooking
Use up your leftovers, open a can of tomatoes, don't let anything go to waste. This soup makes you feel good all over.
All around the world
Try Ras el Hanout for a Middle Eastern vibe, or Garam Masala for Indian flair. Your soup bowl, your adventure.
Party style
Add pomegranate seeds, pumpkin seeds, or a drizzle of truffle oil to make it fancy. Serve in pretty bowls and wow your guests.
Perfect for planning ahead
This is an ideal meal-prep option—flavors even get better after time. You’ll always have a healthy dish ready to go.
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Pure comfort
So easy, bold, Mediterranean, and healthy. It’s sunshine in a bowl, plain and simple.
Frequently Asked Questions
- → Can I skip the feta topping?
- Yep, the soup tastes awesome without feta too and goes totally vegan that way. Feta just brings some extra salty, tangy flavor.
- → How crucial is the lemon?
- The lemon is what gives the soup that Greek vibe. Both the zest and juice bring loads of fresh flavor.
- → Can I make this ahead?
- For sure! It tastes even more delicious the next day, keeps for days in the fridge, and you can totally freeze it.
- → Do I have to blend the soup?
- Blending makes it so smooth and thick. But if you like it chunkier, just pulse it a bit or skip blending entirely.
- → What other herbs can I add?
- Thyme and marjoram are great classic Greek picks. Try them instead or along with the usual herbs.