I discovered this “recipe” for Greek lentil soup many years ago and it quickly became a favorite for our family. It is great for the extra tomatoes you may have in your garden, or in the fall and winter to use with canned or frozen tomatoes. This could be a frustrating recipe for those of you who follow recipes exactly, as I have never had specific amounts for the ingredients. But, no matter how I’ve made this, it always turns out great, and even when I have nothing in the house for dinner, I almost always have what I need to whip up this soup and it is ridiculously easy.
- Green Lentils – I use 8-16oz depending on how many I’m feeding
- Chopped Tomatoes – Fresh, canned, frozen, whatever you’ve got.
- Lots of whole garlic cloves
- Balsamic Vinegar
- Good Olive Oil
- Optional: Fresh Thyme
Throw the lentils into a pot of water, and “boil for some minutes” as my directions instructed (I usually boil around 10-15 minutes). Drain the water. Cover the lentils with fresh water. If I want more of a stew, I use less, for a soup I use more. Throw in the tomatoes, garlic (you can chop these, but the whole cloves mellow nicely as they cook), and several sprigs of fresh thyme. Simmer until it looks good and the lentils are tender. Before serving, add salt, pepper, balsamic vinegar and olive oil to taste. The original notes I had called for 1 cup of olive oil, which I find a bit excessive. I usually use a good amount of balsamic vinegar and a drizzle of olive oil.