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Greek Lentil Soup
 

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Bring to boiling in large pot, then reduce heat

to low, cover; cook 2 hours, stir as needed:

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2 c. green or brown dry lentils

5 c. water + 3 c. beef broth (or 28 oz. can)

1/3 c. dried chopped onions

1 to 2 T. dried garlic bits

1 to 2 T. olive oil

1/4 tsp. black pepper

1/4 c. dried cut celery 

1/2 c. dried carrot dices

1 T. dried parsley flakes

1/2 to 1 tsp. dried oregano

1 bay leaf

 

 

Add to cooked soup, cover, cook on low 30 minutes:

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2 T. vinegar

1 can (15 oz.) crushed tomatoes

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When done, remove bay leaf. Salt to taste. It is ready to serve.

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