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.
2 tablespoons extravirgin olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 garlic cloves, minced
5 1/2 cups water
1 1/2 cups dried lentils
2 tablespoons chopped fresh dill, divided
2 bay leaves
1 dried red chile pepper
1 (8-ounce) can tomato sauce
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese
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.
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.
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.
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.
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!
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.
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!
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!
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