Super Simple Greek Lentil Soup
Eating healthy doesn't have to be complicated. It shouldn't be hard or time consuming, and by all means, healthy eating should be flavorful and delicious. Welcome to the culinary stage, this one-pot, Mediterranean-Style lentil soup! Chock full of seasonal, local veggies, fiber, plant protein, vitamins, minerals and phytonutrients, you might say this soup is a health superstar! This soup is a natural beauty - perfect on it's own, or dress it up with toasted nuts like pistachios or walnuts. Some chopped fresh parsley or cilantro on top would be nice too. If you are extra. Like me.
Here is the super simple recipe, which is amazingly
versatile - get creative with it. Use veggies from your garden or from the local farmer's market:
6 cups vegetable stock
1 ½ Tbsp. tomato paste
3 cloves minced garlic
½ teaspoon dried oregano
½ teaspoon crushed dried rosemary
2 bay leaves
1 ½ cups brown lentils
1 medium onion, diced
1-2 large carrots, diced
½ Diced bell pepper and/or ½ medium zucchini, diced
Salt and ground black pepper to taste
2 teaspoons red wine vinegar, or to taste
1 Tbsp. good quality extra virgin olive oil
1. Add vegetable stock, tomato paste, garlic, dried oregano, and crushed dried rosemary to a stock pot over medium/high heat. Whisk to combine. Add bay leaves whole.
2. When stock reaches a simmer, add brown lentils, diced onion, chopped carrot, diced bell pepper and/or diced zucchini (for a total of 3 cups chopped veggies, including the onions and carrots).
3. Simmer for 25-30 minutes. Pull out bay leaves.
4. Drizzle with red wine vinegar and extra virgin olive oil when soup is done cooking. Add salt and pepper to taste.