Confession: Other than this Greek Lentil Soup, I’ve never had a Greek Soup. Have you?
Mind you, I don’t get out to restaurants often, and haven’t ever had vegan greek food. So, I guess it stands to reason that I wouldn’t have had a vegan greek soup.
But I love soup, and love creating soup recipes.
So, how did this Greek Lentil Soup come about? Basically, I had a hankering to create a new lentil soup recipe that featured some of those key ingredients in Greek cuisine that I (we!) love.
Olives.
Oregano.
Lemon.
Garlic.
Tomatoes.
Parsley.
Olives.
Olives.
So, I got to playing in the kitchen. Lentils and white beans and lots of robust seasonings. The base of this Greek Lentil Soup came together beautifully. Magically! Delicious! #yay!
Except for the olives. I couldn’t figure how to incorporate them into the soup – and they had to be there! I didn’t want them simmering in the soup and losing that pungent intensity.
First I just popped some sliced olives on top of our individual servings. Then I realized that would waaaaay more interesting with some lemon zest and chopped tomatoes. And then I realized it would seem waaaaay more fancy with a name like gremolata.
Ok then!
This Greek Lentil Soup is great on its own, but quite extraordinary with the gremolata topping. But you don’t have to call it gremolata, you can call it ‘that tasty stuff that goes on top’. 😬Whatever works.
On to the recipe! Let me know how you like it, kids!
x Dreena
Greek Lentil and White Bean Soup with Olive and Tomato Gremolata
Ingredients
- splash water
- 1 1/2 cups chopped onion
- 1/2 cup diced celery
- 4 tsp dried oregano
- 1/2 tsp allspice
- 1/8 tsp ground cinnamon
- 1 1/4 tsp sea salt
- freshly ground black pepper
- 1 cup dry red lentils
- 4 cups water
- 3 - 3 1/2 cups cooked white beans 2 to puree, then remaining to add later
- 1 medium/large cloves garlic reserve to grate later; see note
- 1/4 cup freshly squeezed lemon juice
- 1/2 -1 tsp lemon zest
- gremolata garnish : see note
- 1 tsp lemon zest
- 2-3 tbsp finely chopped fresh parsley or 1-2 tbsp finely chopped fresh mint
- 2 tbsp finely chopped kalamata or dry cured olives for garnish
- 3-4 tbsp finely chopped tomatoes for garnish
Instructions
- Add the water to a soup pot over medium-high heat. Then, add the onion, celery, oregano, allspice, cinnamon, salt, and pepper. Stir through, cover, and let cook 5-6 minutes, stirring once. Add lentils, water, and 2 cups of the white beans. Increase heat to bring mixture to a boil. Once at a boil, reduce heat to low, cover and let simmer for 20 minutes. Meanwhile, prepare the gremolata garnish. In a small bowl, combine the lemon zest, parsley, olives, and tomatoes. Stir through and set aside. After the soup has simmered, turn off heat. Puree the soup using an immersion blender. Once smooth, stir in remaining white beans, along with grating in the clove of garlic (using a kitchen rasp is easiest), and add the lemon juice and zest. Stir through. Taste test, and add any additional salt/pepper as desired. Serve, topping each portion with a few teaspoons of the gremolata.
Recipe Notes
Note: When I make this soup, our kiddos love the soup but are NOT fans of the gremolata. So, instead, top their soups with a sprinkle of nutty parmesan or straight-up nutritional yeast!
Garlic Note: I like the punch of garlic added to the end of this soup. But, if you prefer to cook the garlic, simply add it earlier in the cooking along with the onion and celery, taking care not to let it scorch. You can use 2 cloves if cooking earlier as the flavor will mellow with cooking.
photo credit: Nicole Axworthy, adashofcompassion.com
Kathy
I made this soup today. It’s delicious! Thank you, Dreena!
Dreena
wonderful, I always love the feedback – thanks Kathy!
Trixilie & Bea
Awwwhhhh…. this is mouthwatering 🙂 Looking forward to giving it a try. My sister and I will prepare this recipe next weekend 🙂 Thanks for sharing it 🙂
Rebecca Cody
You asked about other Greek soups. Before cutting out animal protein my favorite soup was avgolemeno. But that’s chicken – both the meat and the stock. I’d LOVE to find a way to make it vegan. It wouldn’t taste the same, but maybe it could be made using soy curls, which I understand can be shredded on a low Vitamix setting, after they are thawed, and of course using vegetable stock instead of chicken. The soup has rice and lemon, so those would remain. If you ever feel inspired to invent this one, I’d happily to be a tester!
Dreena
Oh that sounds interesting, I’m imagining the flavors – and yes, I think soy curls could work very well as a replacement. I’ll let you know if I ever get round to testing that!
BeTty
Looking forward to giving it a try. I love lentils and white beans are so so. I am anxious to see what they do together.!
Dreena
great! Hope you love it, Betty
Katinnm
I’m assuming that the red lentils are uncooked when added but the white beans are cooked. Is this correct? Thanks.
Dreena
Yes, I’ll clarify that in the ingredients – thanks Katinnm!
Kathy
Everything about this soup sounds appealing! I’ll most certainly be making it this week end. Thank you, Dreena.
Dreena
wonderful, hope you enjoy it Kathy!
Jenn
I would be in the same camp as your kids – not an olive fan. But the lentil soup sounds delicious!! I would have to make the gremolata for my son and hubby though, they LOVE olives!
Dreena
Hah, thanks Jenn. I get it. Have 2 kiddos that love olives, one that does NOT! 🙂
Mary
What a cracker of a recipe. Thank you! It’s a keeper.
Dreena
thanks Mary! (and love that you used ‘cracker’) 🙂
Dianne
I love Greek food! This soup sounds incredible!
Dreena
thanks – have you ever been to a vegan greek restaurant, Dianne? I ask b/c I think you travel more than I do, lol!
Becky striepe
Oh wow, that looks incredible! Loving that olive lemon topping.
Dreena
thanks Becky!