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4.75 from 4 votes

Greek Lentil Soup (Fakes)

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 syn free on Slimming World!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Lunch, Main, Starter
Cuisine: Greek
Keyword: Greek Lentil Soup, Instant Pot Lentil Soup, Slimming World Soup, Slow Cooker Lentil Soup
Servings: 4 - 6
Calories: 305kcal
Author: Lucy Parissi | Supergolden Bakes

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

How long will this soup keep?
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.
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Please note I am not affiliated in any way with Slimming World or Weight Watchers.  Syn values and SmartPoints are based on online calculators.
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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Nutrition

Calories: 305kcal | Carbohydrates: 54g | Protein: 20g | Fat: 1g | Saturated Fat: 1g | Sodium: 1692mg | Potassium: 971mg | Fiber: 24g | Sugar: 7g | Vitamin A: 3220IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 7mg