The Mediterranean Dish · by Suzy Karadsheh★ 4.9
Easy Greek Red Lentil Soup Recipe
NUTRITION · PER SERVING33M COOK
CAL 14%·PRO 35%
CARBS 52G74% OF CAL
9G FIBER1G ADDED6G INTRINSIC36G OTHER7G TOTAL SUGAR
FAT 2G7% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy red lentil soup with Greek spices like oregano, cumin, and rosemary, brightened with lemon and parsley. Warm and comforting, optionally topped with feta. A hearty vegetarian main.
maingreeksoup🌀 blendergluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Extra virgin olive oil (I used Early Harvest)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 3 tsp dry oregano
- 1 1/2 tsp cumin
- 1 tsp rosemary
- 1/2 tsp red pepper flakes
- 2 dry bay leaves
- 1 cup crushed tomatoes (from a can)
- 7 cups low-sodium vegetable broth
- 2 cups red lentils, rinsed and drained
- Kosher salt
- Zest of 1 lemon
- Juice of 2 lemons
- Fresh parsley for garnish
- Crumbled feta cheese to serve, optional
At a glance
PER SERVING · TIME 33M
CAL 14%·PRO 35%
CARBS 52G74% OF CAL
9G FIBER1G ADDED6G INTRINSIC36G OTHER7G TOTAL SUGAR
FAT 2G7% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 23m
- Sodium
- 487mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 769mg
- Calcium
- 79mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 487MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.