Greek Red Lentil Soup

The days are so changeable now. One day its 90 and humid and the next it’s in the 60s. Soup is the perfect meal for days like that and this simple, and very flavorful Greek red lentil soup is vegan and totally satisfying. However, if you wish to add some sausage to it or a dollop of Greek yogurt when serving it, I certainly won’t complain. All this needs is good bread and a simple green salad. This soup is so quick and delicious, I have even made it before leaving the house for work! What’s not to love? Afterall, Esau sold his birthright for a bowl of these delicious lentils.

Greek Red Lentil Soup adapted from soup served at George’s Restaurant in Astoria, NY

Yield: 6 -8 first course servings or 4 dinner servings

Ingredients:

2 Tablespoons EVOO

1 large onion, chopped (1 cup)

2-3 cloves of garlic, minced

Kosher salt and cracked black pepper to taste

2 carrots diced or cut into rounds about 1/8 inch thick (about 1 cup)

2 stalks celery, sliced thinly or diced (about 1 cup)

4 cups vegetable stock or chicken stock

1 cup water

2 bay leaves

1.5 cups dried red lentils, picked through and rinsed (try to buy the really small red lentils, although either large or small will work) 

1 28 ounce can or 1 large box of Pomi chopped tomatoes, with the liquid

1 teaspoon dried basil, crushed

1 teaspoon dried thyme, crushed

Fresh basil leaves or fresh thyme for serving (optional)

Directions:

1. In a 5-6 quart pot with a lid, heat the oil over medium heat. Add the onion and saute until translucent – about 3 minutes
2. Add the garlic, salt and pepper and saute for another 3 minutes, stirring occasionally (How much salt you use will depend on several factors: tomatoes and celery are high in natural sodium and I use unsalted stock. I don’t like things heavily salted becasue I want to taste the food not the salt. However, your tastes may be different and you may use stock that is already salted. You can always add salt later.)
3. Add the celery and carrot and saute for another 3 minutes, stirring occasionally. 
4. Add the remaining ingredients and bring to a boil. Reduce the heat, cover the pot partially and simmer for 35 minutes, or until the lentils and vegetables are tender. Remove the bay leaves before serving.

NOTE: The soup is ready to go at this point, but if you are serving it as a first course to company and you want it to be a bit more elegant, take an immersion blender (thank you Matthew and Frances for that wonderful GIFT!) and puree the soup to the desired consistency. You can do this in a blender but make certain that the soup is cool and you do this in batches. I learned the hard way about the mess that blending hot soup can make. Garnish with fresh basil leaves or fresh thyme if you have it.