This hearty soup is a kid-approved family favorite packed full of protein, fiber, iron, and nutrient dense vegetables. The original recipe was developed by my husband Elias (Liako) who grew up watching his Greek mother prepare lentil soup while the family was fasting during Lent. I have since adapted it by adding more vegetables to bulk up the nutritional value of this satisfying and comforting soup. I love the versatility of the recipe allowing the chef to omit or add ingredients according to your family’s taste preference. Experience the flexibility and experiment by adding other vegetables like kohlrabi, turnip, parsnip, or white potato. Leftovers taste even better as the flavors meld together, and they also freeze easily for a quick weeknight meal. We like to enjoy our bowl with a side of Greek Kalamata olives and slightly spicy pepperoncini.
Cheers to your health!
1 lb brown lentils
1 white onion, chopped
6 carrots, chopped (Any color will do. I like tricolor so we can taste the rainbow!)
6 celery stalks, chopped
14.5 ounce can diced tomatoes or two medium tomatoes, chopped
6 cloves of garlic, pressed or finely diced
2 tsp of salt
1/2 tsp of black pepper
1 ½ tbsp dried oregano
3 Bay leaves
¼ cup extra-virgin Olive Oil
Juice of 1 lemon
2 cups greens of choice (spinach, kale, Swiss chard etc.)
1. Cover lentils with water and boil for 20 minutes.
2. Drain water from lentils and rinse.
3. Place lentils back into the pot and add remaining ingredients except greens covering them with enough water so the liquid level is one inch higher than the vegetables.
4. Bring pot to a simmer and cover for one hour, stirring every 15 minutes.
5. Remove pot from heat and stir in greens until they become wilted.
6. Pour desired amount into bowl and serve.