A Greek lentil soup with green lentils, tomato, bay leaf, olive oil, and vinegar at the table.
10 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the green lentils for 8 minutes and drain.
Dice the yellow onion, garlic, and carrot small.
Soften the yellow onion and carrot in olive oil for 6 minutes.
Add the garlic, tomato puree, bay leaf, lentils, water, and salt.
Cook the fakes for 24 minutes, until the lentils are tender.
Add the black pepper and remove the bay leaf.
Divide the grape vinegar among bowls and serve the soup hot.
💡 Tip: Boiling the lentils for 8 minutes first and draining them keeps the soup color clean, but move to the main cooking before they get too soft.
🍽️ Serving suggestion: Serve fakes hot in bowls with optional grape vinegar, olives, and village bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~280
kcal calories
14
g protein
40
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?