This Greek Lentil Soup recipe is warm, nourishing, and absolutely delicious on a cold winter day. This vegan and gluten-free soup has two non-traditional ingredients that add so much flavor and transforms a brown, muddy soup into a gorgeous reddish-colored soup, loaded with veggies and nutrients.
46ozVegetable Juicelike V8, or you could substitute 1 28 oz can of crushed tomatoes if you don't have Vegetable juice.
32ozvegetable broth
¼cupbalsamic vinegar
Kalamata olivesfeta cheese, balsamic glaze and parsley for garnish and serving
Instructions
Bring a pot of water to boil. Add the green lentils and par-boil for 10 minutes. Drain and rinse the par-boiled lentils in a strainer and set aside.
Heat olive oil in a large soup pot. Add the diced leeks, onions, carrots, and celery and saute until tender (about 10 minutes)
To the pot, add the tomato paste and crushed garlic as well as the chopped rosemary, oregano, salt and pepper. Stir to combine.
Add the par-boiled green lentils, vegetable juice, broth and bay leaves. Stir and bring to a boil. Reduce to a simmer over medium-low heat and cook for about 40 - 45 minutes, partially covered until the lentils and vegetables are tender.
Just before serving, add ½ cup of balsamic vinegar to the pot.
Ladle the soup into individual bowls and garnish with a drizzle of extra virgin olive oil, some chopped parsley, Kalamata olives and if desired a drizzle of balsamic glaze for extra flavor. Serve with feta cheese (if not fasting) and a hearty bread.
Notes
Note - Nutrition information is only a guide and can vary based on ingredients and brands used.