How to Make Creamy and Zesty Greek Red Lentil Soup | Easy Recipe

🍲✨ Indulge your taste buds with a delightful twist on a classic – Greek-style Creamy Red Lentil Soup! 🇬🇷 This vegan-friendly dish features red lentils, sweet carrots, and aromatic spices in a rich tomato-based broth. Infused with cumin, oregano, and rosemary, it’s a flavor explosion in every spoonful! 🌿🍅🍋

Ingredients:

3 Tbsp Extra virgin olive oil
1 large diced onion
5 minced garlic cloves
2 diced carrots
2 diced celery sticks
1 tbsp dry oregano
2 tsp cumin
1 tsp red pepper flakes
2 dry bay leaves
1 can crushed tomatoes
7 cups vegetable broth
2 cups red lentils (rinsed and drained)
1 tsp salt
Zest of 1 lemon
Juice of 2 lemons
Fresh parsley for garnish
Crumbled feta cheese to serve
Fried Mote Pelado (Dried Hominy) seasoned with paprika, garlic, and salt

👩‍🍳 Instructions:

1. Heat 3 tbsp olive oil, add onions, carrots, celery, and garlic. Cook for 4-5 mins.

2. Add spices and bay leaves. Stir and add crushed tomatoes, broth, lentils, and salt. Simmer for 15-20 minutes

3. Remove from heat, cool a bit, then blend 2/3ds of the soup to a creamy consistency in a blender.

4. Return Soup to heat, add lemon zest, lemon juice. Stir to warm through.

5. For the Mote Pelado (Hominy Corn) add a few TBSP of neutral oil to a pan on medium heat, and fry them until golden brown. Remove from heat and sprinkle on garlic powder, paprika, and salt to taste.

6. Serve in bowls, top with olive oil, and optionally, sprinkle feta cheese and Mote Pelado. Some bread would go great with it as well!

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