Print
Greek Lentil Soup with Tomato Olive Gremolata #vegan plantpoweredkitchen.com

Greek Lentil and White Bean Soup with Olive and Tomato Gremolata

This soup does not sound particularly kid-friendly. Truth be told, the gremolata topping probably won’t be a hit with your kids - but the soup just might be! Our girls love the soup with some chopped avocado on top, while hubby and I enjoy the briny, intense 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

  1. 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.