Lemon & Lentil Greek Soup

This is a yummy, light soup for the Spring–but is also loaded full of vegetables and protein packed lentils.  Its light flavor comes from a hint of lemon and a strong dill and oregano spice.

Lemon & Lentil Greek StewPair this with a side salad, and you’ve got an easy, tasty meal!

I hope you enjoy!

Lemon & Lentil Greek Soup
Serves: 4 servings
  • drizzle of olive oil
  • 1 medium onion, peeled and diced
  • 4 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 russet potato, washed and diced
  • 2 bay leaves
  • 1 T dried oregano
  • 1 t dried dill
  • 1 t sea salt
  • dash of pepper
  • ¾ cup green French lentils
  • 4 cups vegetable broth
  • zest from half a lemon
  • juice from half of lemon
  • 2 cups kale, washed and chopped
  1. Put the olive oil in a pan over medium heat.
  2. Once heated, add the onion and sauté until soft, about 4-5 minutes.
  3. Add garlic, carrots, celery, zucchini, and potato.
  4. Saute for 2-3 minutes.
  5. Add all spices and saute a few more minutes until fragrant.
  6. Add lentils and vegetable broth and stir.
  7. Increase heat and bring to a boil.
  8. Reduce back to medium-low, cover, and cook for about 30-35 minutes until lentils and potatoes are soft. You may need to stir occasionally.
  9. Add lemon zest, juice, and kale and stir until the kale is wilted.
  10. Serve warm and enjoy!



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