Greek Rosemary and Lentil Soup

Greek Rosemary and Lentil Soup


394 people made this

This is a healthy Greek soup called 'fakes' which is normally served drizzled with olive oil and a bit of red wine vinegar, which lifts the lentils a bit.

Diana Moutsopoulos

Serves: 4 

  • 1 1/4 cups brown lentils
  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • 1 brown onion, chopped finely
  • 1 large carrot, chopped
  • 1 litre water
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • extra-virgin olive oil, for drizzling
  • red wine vinegar, to taste

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Place lentils in a large saucepan, cover with water and bring to the boil over medium-high heat. Simmer for 10 minutes and then drain.
  2. Heat the oil in a large saucepan over medium heat. Add garlic, onion and carrot and cook, stirring, about 5 minutes or until the onion is soft. Add the lentils, water, oregano, rosemary and bay leaves. Bring to the boil, reduce heat and s simmer, covered, for 10 minutes.
  3. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer for 30-40 minutes or until the lentils have softened, stirring occasionally. Add additional water if the soup becomes too thick. Ladle into soup bowls, and drizzle with extra-virgin olive oil and red wine vinegar to serve.

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Reviews (7)


Yummy and easy peasy! I substituded 1/2L of water with chicken stock and used tomato sauce as I didn't have paste and it's just divine!! - 17 Apr 2011


I enjoyed this soup, the vinegar really did add another dimension. I also added a couple of vegie stock cubes as I felt that it was orginally a little plain. I would make it again - 12 Jan 2011


Used different ingredients. Use chicken stock instead of water to add some more flavour! - 17 Apr 2011

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