Randy Mayor; Lydia DeGaris-Pursell
Yield
6 servings (serving size: about 1 cup soup and 2 tablespoons cheese)

Served during Lent and on other fasting days, this hearty Greek soup is the antidote to a cold March day. Add a slice of crusty bread and a few black olives to finish the meal. Use a food processor to chop the vegetables if you're short on time.

How to Make It

Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and garlic; cook 10 minutes or until the vegetables are tender, stirring frequently. Add water, dried lentils, 1 tablespoon dill, bay leaves, chile, and tomato sauce. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in remaining 1 tablespoon dill, vinegar, salt, and black pepper; discard bay leaves and chile. Sprinkle with cheese.

Ratings & Reviews

MrsERHJr's Review

tara31
March 06, 2013
This is a great soup. It's super easy and quick to make. I changed it just a little. I added condensed chicken stock to my water for a bit more flavor and I used dried dill instead of fresh. I'll use fresh next time for sure. This soup is very flavorful. Eventhough I forgot to top mine with the feta cheese I didn't miss it, but I will try it with the feta tonight for my second helping. I love lenitls and this will become one of my favorite recipes.

nevacation's Review

Beez80
February 03, 2013
This is delicious! The balsamic and feta cheese definitely make this!

eurocook's Review

Lori1190
November 26, 2011
This is one of our favorites, but we tweak the recipe: a little bacon added to the cooking veggies adds another layer of flavor, as does substituting about 2 cups of chicken stock for the same amount of water, plus a dash of hot sauce and some chili powder. Dried dill works just as well, just cut back by 2/3s. And 1/2 - 1 T sour cream stirred into each bowl adds a nice creamy note. We sub it for the feta. The bacon and sour cream increase the fat and calorie count a bit, but the flavor depth offsets, which is our priority.

Malindaskitchen's Review

MrsERHJr
November 07, 2011
It looked nothing like the picture. I left out the dill because no one in our house likes dill. I added more balsamic and some sun-dried tomatoes to the feta, but it was bland. Maybe the dill is the key.

Lori1190's Review

Malindaskitchen
October 21, 2011
Served immediately, this dish was OK. It was considerably yummier the 2nd day. The only changes I made were using fat-free feta and adding a drained can of diced tomatoes.

Beez80's Review

speediefoodie
July 25, 2011
This soup is delicious! I was looking for healthy lunch options for my 21 month old daughter and I. I made this today for lunch and we both loved it! I followed the recipe and it was perfect. Thank you!

tara31's Review

nevacation
July 18, 2011
What an outstanding soup - so delicious and easy to make! I used vegetable broth instead of plain water for a richer flavor and tossed in some smashed roasted garlic cloves, along with the minced. Also used a minced habanero to spice things up! Served with Grilled Gumbo Salad and Grilled Stuffed Mushrooms.

speediefoodie's Review

lovemysouschef
April 14, 2010
I've made this several times and it is always a hit. I don't always have carrots and celery but it seems fine without. Don't skimp on the feta, and definitely don't omit the balsamic. Fresh (vs. dried) dill makes a big difference too - although I often use one of those squeezable herb tubes that I keep in the freezer. That way, this is a pantry-staples meal that I can make even on a weeknight. Easy and good!

lovemysouschef's Review

eurocook
January 19, 2010
Someone made this for our supper club last week, and it was delicious! I like foods with lots of spice and flavor, and I did not find this to be bland at all, especially with the cheese added. We paired it with Kalamata Olive Bread with Oregano--delicious!