It’s going to be cold in North Carolina this weekend. In my book, that calls for soup. Nourishing and warms the soul. I’ve been making a version of this Greek lentil soup recipe since college. Actually this was my first cookbook. A Greek boyfriend thought I could use it.
As you can see, I’ve used it. Here’s the original recipe from the cookbook.
Simple enough and delicious. Of course I’ve altered it through the years. I wanted some more substance in the soup. You can make it exactly like the recipe above and I think you’ll like it, or you can add a few extras.
Here’s what I use to get started:
Start by pouring five cups of water into the pot. Add the olive oil.
Rinse these lentils before you toss them in.
Chop up an onion and the garlic.
Add a cup of tomato sauce. I use whatever I have the fridge.
Add the kosher salt, pepper, and oregano and stir.
Now chop up the carrots and potato.
Chop it up a little better than this. I didn’t have any celery this time. Oops. No worries. Still delish.
Mix it up . Bring it to a boil and then let simmer with a lid mostly on for 30 minutes. Then add a splash of red wine vinegar. It’s the magical ingredients that gives this soup a kick.
Serves six generous portions.
Stay safe. Stay warm. Enjoy.