Greek Lentil Soup with Lemon and Dill

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup fresh dill, chopped
• Zest and juice of 1 lemon
• Salt to taste
• Optional: plain yogurt or feta cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, carrots, celery, cumin, oregano, and black pepper. Cook for another 3 minutes.
3. 3 Add lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, until lentils are tender.
4. 4 Stir in lemon zest, lemon juice, and fresh dill. Season with salt to taste.
5. 5 Serve hot, garnished with additional dill, a drizzle of olive oil, and a dollop of yogurt or sprinkle of feta if desired.

Equipment

• Large pot
• Wooden spoon
• Cutting board
• Knife

Variations

• Add spinach or kale for extra greens.
• Include a splash of red wine vinegar for tang.

Substitutions

• Substitute vegetable broth with chicken broth for a non-vegetarian version.
• Use parsley if dill is unavailable.

Pairings

• Crusty bread
• Greek salad

Nutrition

Tips

• For a thicker soup, use an immersion blender to partially puree some of the lentils before adding the lemon juice and dill.
• Toasting the cumin and oregano in the oil before adding the vegetables can enhance their flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of broth to loosen.

Serving Suggestions

• Serve with warm crusty bread or a side of pita.
• Pair with a simple Greek salad for a complete meal.

FAQ