Looking for an easy lentil soup recipe? This Greek Lentil Soup is can be easily made on the stove, in an Instant Pot or your slow cooker. This lentil soup ticks all the boxes: it is frugal, vegan, gluten free, healthy and delicious!
You will also love my Sweet Potato, Chickpea and Red Lentil Soup
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Published October 2013 | Updated September 2019
Growing up in Greece, fakes soupa = Lentil Soup was often on the menu at home. It was usually greeted with ‘ewww’ by me and my brother. Sorry mum!
This seems to be a common refrain amongst Greek children, yet almost 100% of us grow up to LOVE lentil soup.
It certainly is the case with me – I can’t get enough of this hearty vegan lentil soup! It’s delicious, the definition of frugal and also Free on Slimming World.
What’s more, you can prepare it on the stove, in a slow cooker or the Instant Pot with equally good results.
Here’s What You Will Need
For a heartier version of this lentil soup drizzle with a little virgin olive oil and add some crumbled vegan Greek block cheese or veggie Feta (for a vegetarian version).
Unlike a lot of lentil soups which use red lentils, Greek lentil soup uses brown lentils which cook a little slower and retain some of their texture.
- Brown lentils
- Onion and garlic
- Bay leaves, fresh rosemary and thyme
- Carrot and celery
- Chopped tomatoes from a tin and tomato purée
- Vegetable stock (make sure it is gluten free if that is a concern)
- Red wine or cider vinegar, to serve
- Salt and pepper
HOW TO MAKE GREEK LENTIL SOUP
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Rinse the lentils and then soak them in cold water for 30 minutes if you have the time.
Spritz a large pot with olive oil spray (or use 1 tablespoon olive oil). Sauté the onion, carrot, celery and garlic for 5 minutes until softened.
Add the salt, herbs, lentils, vegetable stock, bay leaves, tomato paste, chopped tomatoes and Tabasco and bring to the boil.
Reduce the heat to a gentle simmer and cook, partly covered, for 40 minutes or until the lentils have softened.
Discard the bay leaves. Check the seasoning and add salt and pepper to taste. Stir in the vinegar and serve garnished with a little chopped rosemary and the vegan cheese if you like.
Instant Pot Instructions
Add all the ingredients in this order to your pressure cooker: onions, garlic, celery, carrots, lentils, stock, bay leaves, herbs and salt. Give everything a stir.
Add the tomato paste and chopped tomatoes. Do not stir.
Cover, set vent to Sealing and cook on High Pressure for 10 minutes. Allow for 10 minutes natural pressure release then manually release pressure.
Give the soup a good stir, discard the bay leaves and season to taste. Stir in the vinegar just before serving.
Slow Cooker Instructions
Combine all the ingredients in the slow cooker and stir well. Cover and cook on LOW for 7 hours or until the soup is thick and lentils start to fall apart.
Give the soup a good stir. Discard the bay leaves and season to taste.
STORING AND FREEZING
This soup keeps well for up to three days in the fridge. It is also suitable for freezing for up to three months. Always cool any food before storing in the fridge or freezer and make sure it is hot all the way through when reheating.
The soup might get thicker as it is stored. Stir in a little hot water when heating again if needed.
Is this soup suitable for Slimming World?
Yes and it is completely FREE! If you add any cheese or serve it with bread make sure it is part of your healthy extra allowance. There’s 8 Weight Watchers SmartPoints per serving and 300 calories per serving.
DID YOU MAKE MY LENTIL SOUP RECIPE? I’D LOVE TO SEE IT! Snap a photo, add hashtag #supergoldenbakes and tag @supergolden88 on INSTAGRAM
Greek Lentil Soup (Fakes)
Ingredients
- Olive oil spray or 1 tbsp olive oil
- 300 g | 10 ½ oz brown lentils , rinsed
- 1 red onion , roughly chopped
- 1 garlic clove , sliced or minced
- 1 stick celery , with leaves, chopped
- 1 large carrot , peeled and diced
- 400 g | 14oz tinned chopped tomatoes
- 1 tbsp tomato puree
- 2 bay leaves
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp fresh rosemary , finely diced
- Dash Tabasco , optional
- 950 ml | 4 cups hot vegetable stock
- Salt and pepper to season
- 2 tbsp red wine vinegar , to serve (optional)
- pinch red chilli flakes to garnish (optional)
- fresh rosemary to garnish
Instructions
Stovetop Method
- Rinse the lentils and then soak them in cold water for 30 minutes if you have the time.
- Spritz a large pot with olive oil spray (or use 1 tablespoon olive oil). Sauté the onion, carrot, celery and garlic for 5 minutes until softened.
- Add the salt, herbs, lentils, vegetable stock, bay leaves, tomato paste, chopped tomatoes and Tabasco and bring to the boil.
- Reduce the heat to a gentle simmer and cook, partly covered, for 40 minutes or until the lentils have softened.
- Discard the bay leaves. Check the seasoning and add salt and pepper to your taste.
- Stir in the vinegar and serve garnished with a little chopped rosemary and the vegan cheese if you like.
Instant Pot Method
- Add all the ingredients in this order to your pressure cooker: onions, garlic, celery, carrots, lentils, stock, bay leaves, herbs and salt. Give everything a stir.
- Add the tomato paste and chopped tomatoes. Do not stir.
- Cover, set vent to Sealing and cook on High Pressure for 10 minutes. Allow for 10 minutes natural pressure release then manually release pressure.
- Give the soup a good stir, discard the bay leaves and season to taste.
- Stir in the vinegar just before serving.
Slow Cooker Method
- Combine all the ingredients in the slow cooker and stir well.
- Cover and cook on LOW for 7 hours or until the soup is thick and lentils start to fall apart.
- Give the soup a good stir. Discard the bay leaves and season to taste.
Notes
This soup keeps well for up to three days in the fridge. It is also suitable for freezing for up to three months. Is this soup suitable for Slimming World?
Yes and it is completely FREE! If you add any cheese make sure it is part of your healthy extra allowance. There’s 8 Weight Watchers SmartPoints per serving and around 300 calories per serving.
Caro Walker says
For some unknown reason I have loads of puy lentils & have never particularly liked them but I think this soup might be a tasty way of using them especially with the sausage.
Cornishgirl says
This looks like a lovely warming winter soup – will be trying this one
downingarms says
It looks and sounds great but I would have to keep the spicy sausages!!
Maggie Ali says
lovely soup, especially for cold winter evenings, yummy 🙂
downingarms says
I love soups and this one is a bit like a deluxe version of a type of Borsch I often make. The lentils are a very nice touch.
Steph says
Thank you for sharing good recipes which work. These Rosemary and Walnut rolls were quick and delicious- even days later, for toast. I had similar success with your Oat and Chocolate chip crinkles, and the Quick Croissants are a lovely indulgence, for someone who has no decent patisserie around. I'll try the lentil soup next. Keep up the good work !
Lucy Parissi says
Steph – you made my day! Thanks for taking the time to comment… and hope you keep enjoying my recipes!
Sabrina - A Spoonful of Photography says
Just love this soup with the greek touch! I always throw together something similar when I'm in desperate need for comfort in a bowl in the healthy way! 🙂 The mandatory dollop of yogurt takes it over the top every time!