Greek Lentil Soup

Greek Lentil Soup | Kathy's Kitchen Table


Each year I come across a soup recipe that I absolutely love and it takes a place on our regular menu rotation. This Greek Lentil Soup won it’s way onto my favorite’s list. The best things about this recipe? It is totally unassuming and easy to prepare.  Oh, and it’s healthy. I love soups that are healthy. It makes me feel like a supermom when I feed it to my kids and they love it, not even realizing that they are eating lentils!

And yes, I realize that it is the first day of Apil and probably already warming up and feeling like Spring where you are, but in my house, it is perfectly acceptable to eat soup at all times of the year. When you see how delicious this soup is, you will agree! Serve this soup with a loaf of crunchy bread and a nice salad and you have a delicious meal, any time of the year!

Greek Lentil Soup
Serves: 6-8
This soup is easily made vegan by using vegetable broth and omitting the feta cheese. But, the feta is a big part of this soup and melds all the flavors together nicely! If you make the Greek Seasoning blend, you can use the leftovers for another batch of the soup or as a marinade on chicken.
  • For the Greek Seasoning:
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried marjoram
  • 1 teaspoon cornstarch
  • ½ teaspoon dried thyme
  • ½ teaspoon ground nutmeg
  • For the soup:
  • 2 tablespoons grapeseed/olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1½ cup lentils, drained and rinsed
  • 3 garlic cloves, minced
  • 1 tablespoon Greek seasoning
  • 8 cups chicken broth or vegetable broth (I use whatever I have on hand)
  • 1 lemon, zest and juice
  • ⅓ cup feta cheese, plus more for serving
  • salt and pepper to taste
  1. In a bowl, combine all the ingredients for the Greek seasoning. Stir together to combine. Reserve 1 tablespoon for the soup and place the leftovers in an airtight container.
  2. In a large pot or dutch oven, heat the oil over medium heat. Add the onion and cook until translucent. Add the bell pepper lentils, garlic, Greek seasoning, and broth. Cook on medium-high and bring to a boil. Reduce heat and simmer, covered for 1 hour, making sure to stir every 15-20 minutes.
  3. Add the lemon zest and juice and feta cheese. Stir to combine. Cover and cook an additional 15-20 minutes or until the lentils are soft.
  4. Serve with addition feta cheese and salt and pepper.

Recipe Source: Greek Seasoning – All Recipes and Soup – The Perfect Pantry




  1. Maybe I missed it…but how many lentils is added?

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