greek lentil soup.

This hearty greek-inspired lentil soup is packed with simple, nourishing ingredients and bold Mediterranean flavours. The prep is quick, and it cooks mostly on its own, so it’s perfect for busy days.                                                   Ingredients: 250g green lentils (dried) 2 tbsp olive oil 1 medium onion, finely chopped 2 medium carrots, diced 2 celery sticks, diced 2 garlic cloves, minced 2 bay leaves 1 tsp dried oregano 1 tsp paprika 1 tsp salt 1 tsp black pepper 400g canned tomatoes 1.5 litres vegetable broth crumbled feta (optional) Method:Rinse the lentils under cold running water and drain. In a large pot, heat olive oil over medium heat.  Sauté the onion for 2-3 minutes until softened, then add diced carrots and celery, cooking for 3-5 minutes. Stir in garlic, bay leaves, oregano, and paprika, mixing well.  Add lentils, canned tomatoes, and vegetable broth, stirring to combine.  Cover and simmer over medium-low heat for 30-40 minutes, stirring occasionally, until lentils are tender. Season with salt and pepper before serving.Optional: top it off with crumbled feta for a vegetarian option. Gut Health Benefits:This soup is packed with plant-based protein and fibre from lentils, supporting digestion and gut health. Carrots provide beta-carotene, an antioxidant that promotes healthy skin, while celery adds vitamin K, which supports bone health.  Storage:Store leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.

greek lentil soup.

ready in 50 minutes

This hearty greek-inspired lentil soup is packed with simple, nourishing ingredients and bold Mediterranean flavours. The prep is quick, and it cooks mostly on its own, so it’s perfect for busy days.                                                  

Ingredients:

• 250g green lentils (dried)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 400g canned tomatoes
• 1.5 litres vegetable broth
• crumbled feta (optional)

Method:

Rinse the lentils under cold running water and drain. In a large pot, heat olive oil over medium heat. 

Sauté the onion for 2-3 minutes until softened, then add diced carrots and celery, cooking for 3-5 minutes. Stir in garlic, bay leaves, oregano, and paprika, mixing well. 

Add lentils, canned tomatoes, and vegetable broth, stirring to combine. 

Cover and simmer over medium-low heat for 30-40 minutes, stirring occasionally, until lentils are tender. Season with salt and pepper before serving.

Optional: top it off with crumbled feta for a vegetarian option.

Gut Health Benefits:

This soup is packed with plant-based protein and fibre from lentils, supporting digestion and gut health. Carrots provide beta-carotene, an antioxidant that promotes healthy skin, while celery adds vitamin K, which supports bone health. 

Storage:

Store leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.