It’s no secret, I LOVE lentils. They’re one of my favourite vegetarian proteins that is not only easy to digest, but good for your gut microbiota!
This Greek Lentil Soup is something I make a big batch of every Fall, and freeze in individual containers for grab-and-go lunches all winter.
Serve with a slice of toasted sour dough, and you have yourself the perfect Fall lunch! I’ve provided some low FODMAP modifications below as well! Enjoy!
Easy Greek Lentil Soup
Greek Lentil Soup
Servings: 4
Ingredients
- 1/4 cup olive oil
- 5 large carrots diced
- 1 large onion diced
- 1 Tbsp minced garlic
- 2 cans lentils rinsed and drained
- 1 L vegetable broth
- 1 can tomato paste
- 1 tsp rosemary
- 1 tsp oregano
- 3 bay leaves
- Salt + pepper to taste
- Water to thin
- 1/4 cup balsamic vinegar
Instructions
- In a large soup pot, saute olive oil, carrots and onion until soft.
- Add garlic and saute until fragrant
- Add lentils, broth, tomato paste, rosemary, oregano and bay leaves
- Simmer for 30 minutes, adding water to thin if needed
- Optional: using a hand blender, partially puree soup to desired texture
- When serving, drizzle with 1 Tbsp balsamic vinegar & stir in
- Makes 4 large bowls or 8 small cups
- LOW FODMAP modifications below!
Low FODMAP Modifications for Easy Greek Lentil Soup
- cook vegetables in garlic flavoured olive oil
- swap vegetable broth for low FODMAP chicken broth such as the Campbell’s original chicken broth tetra
- Add 1 jar of roasted red peppers, chopped
- reduce onion to 1/2 cup
- omit garlic
- stick to 1 small bowl (8 servings per recipe)
- Add an additional 1/4 cup white vinegar directly to the soup for flavour
