Description
Classic Greek vegan lentil soup made with chunky tomatoes, tons of fresh herbs, extra virgin olive oil, & red wine vinegar to give it that extra zing!
Ingredients
6 tablespoons extra virgin olive oil
2 cups (1 lb. package) lentils
1 yellow onion, chopped
1 large carrot, diced
3 ribs celery, thinly sliced
5 cloves garlic, minced
3/4 cup red wine (see notes*)
6 cups vegetable stock
1 can (28 oz.) petite diced tomatoes
2 tablespoon fresh mint, chopped & rounded (see notes*)
2 tablespoons fresh oregano leaves, chopped & rounded
1 tablespoons fresh basil, chopped & rounded
1 tablespoon fresh parsley, chopped & rounded
1 tablespoon fresh rosemary leaves, chopped & rounded
1 teaspoon ground cumin
3 bay leaves
3 tablespoons red wine vinegar
salt
black pepper
Instructions
Night-before prep:
- In a medium pot, add lentils. Cover lentils with water and soak overnight. In the event you do not have time to soak overnight, 1-2 hours soaking will do just fine.
Cooking instructions:
- Pour soaked lentils into colander. Strain out water, rinse thoroughly, then set aside.
- In a medium/large stockpot (like this one) heat 4 tablespoons EVOO over medium-high heat until shimmering, but not smoking. Add onion and cook for 2 minutes, stirring regularly. Add celery and carrot and cook for 3 minutes, continuing to stir. Add garlic and cook for 1 minute.
- Add red wine and stir. Allow wine to warm (about 1 minute), then turn heat down a pinch and allow wine to reduce by half. Reduction will take 10-15 minutes.
- Add basil, rosemary, parsley, mint, cumin, salt, & pepper. Stir to combine.
- Add vegetable stock, canned petite diced tomatoes, soaked lentils, & bay leaves. Stir to combine, then raise heat and bring to a boil.
- Once boiling, add oregano. Stir, then cover and reduce heat to low. Simmer for 30 minutes, or until lentils are tender.
- Remove from heat. Uncover and stir in remaining 2 tablespoons EVOO and red wine vinegar.
- Serve in bowls with toasted pita bread. Garnish with mint sprigs.
Notes
sangiovese and chianti are the best varieties of red wine to use in cooking because they have moderate tannin. If you don’t have access to either of these, a pinot noir or lighter cabernet will suffice.
pinch off the top set of leaves from several mint sprigs and set aside to use as garnish.
- Prep Time: 1 hour 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: One-Pot
- Cuisine: Greek
Keywords: vegan soup, vegan lunch, vegan dinner, vegetarian soup, vegetarian dinner, vegetarian lunch, easy vegan recipe, easy vegetarian recipe, easy soup recipe, easy greek food, easy greek recipe, easy, easy cooking, easy recipe, greek food, greek cooking, cook greek, greek, traditional greek, traditional, traditional greek food, traditional greek recipe, low salt, low sodium, vegetable stock, vegetable broth, low sodium vegetable broth, low sodium vegetable stock, olive oil, extra virgin olive oil, EVOO, lentil, lentils, legumes, legume, onion, yellow onion, garlic, minced garlic, vegetable soup, lentil soup, lentils soup, vegan lentils, vegetarian lentils, carrot, celery, red wine, red cooking wine, cooking wine, dry red wine, chianti, sangiovese, chianti red wine, wine, sangiovese red wine, chianti wine, sangiovese wine, canned tomatoes, petite diced tomatoes, diced tomato, diced tomatoes, tomato, tomatoes, tomato sauce, greek tomatoes, fresh herbs, fresh herb, herb, herbs, fresh mint, mint, mint leaves, fresh mint leaves, chopped mint, oregano, fresh oregano, oregano leaves, fresh oregano leaves, chopped oregano, herb garden, fresh ingredients, greek recipe, basil, fresh basil, basil leaves, fresh basil leaves, chopped basil, parsley, italian parsley, curly parsley, curled parsley, fresh parsley, chopped parsley, parsley leaves, rosemary, rosemary sprig, sprigs, fresh rosemary, chopped rosemary, spice, spices, ground spices, ground spice, cumin, ground cumin, vinegar, cooking vinegar, red wine vinegar, chianti vinegar