Lentil Soup

November 09, 2017

Lentil Soup

Preparation time 15 minutes  |  Cooking time 30–60 minutes  |  Serves 4 


  • 2¼ cups (500 g/1 lb 2 oz) green lentils
  • 1 lb 2 oz (500 g) canned chopped tomatoes or fresh ripe tomatoes, peeled and chopped
  • 1 small onion, grated
  • 2 garlic cloves, sliced
  • ½ teaspoon sugar
  • 2 bay leaves ◦ salt and pepper
  • 1 tablespoon red wine vinegar, plus extra to garnish
  • 1 teaspoon dried oregano, plus extra to garnish
  • olives and pickled vegetables, to serve


  • Rinse the lentils, then put them into a pan, pour in water to cover, and bring to a boil.
  • Cook for 5 minutes, then drain, discarding the cooking liquid. This prevents the lentils from darkening during cooking.
  • Process the tomatoes to a purée in a food processor.
  • Put the onion and garlic in a large pan, add 6 tablespoons water, and cook until the water has evaporated and the onion and garlic have softened.
  • Pour in 4 cups (1 litre/1¾ pints) water, add the tomatoes, sugar and bay leaves, season with salt and pepper and bring to a boil.
  • Add the lentils, reduce the heat, cover, and simmer for 30–60 minutes, or until the lentils are tender.
  • Stir in the vinegar and oregano and cook for 5 minutes more.
  • Remove the pan from the heat and remove and discard the bay leaves.
  • Sprinkle the soup with freshly ground pepper and extra oregano and vinegar, if you like.
  • Serve the soup hot or at room temperature, accompanied by olives and pickled vegetables.

Source: 'Greece: The Cookbook' by Vefa Alexiadou, available in-store at the Triggerfish Cookshop. 

About the book: Greece: The Cookbook is the first truly comprehensive bible of Greek food in English written by Vefa Alexiadou, the leading authority on Greek cookery.

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