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
- 1/4 cup olive oil
- 5 large carrots, diced
- 1 large onion, diced
- 1 Tbsp minced garlic
- 2 cans lentils, rinsed and drained
- 1L 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
- 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