Greek Style Green Lentil Soup

Servings 6 servings


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 tablespoons Greek seasoning
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cloves garlic minced
  • 8 cups low sodium vegetable broth
  • 2 1/4 cups green lentils picked over and rinsed
  • 2 bay leaves
  • 1 teaspoon liquid smoke optional
  • 2 cups chopped kale
  • 1/2 cup crumbled feta cheese optional


  • Heat the oil in a large saucepan with a tight-fitting lid over medium heat; add next 6 ingredients (onion through black pepper); cook for 5 to 7 minutes or until onion and celery are soft. Add garlic and broth then stir in lentils, bay leaves and liquid smoke (if using).
  • Bring soup to a boil then immediately reduce heat, cover and simmer for 35 to 40 minutes, stirring occasionally. When lentils are tender, stir in kale and cook just until wilted.
  • Ladle soup into bowls, top with crumbled Feta, if desired, and enjoy!


SERVING SUGGESTION: Serve whole wheat pita chips and hummus on the side; add sliced pears drizzled with honey. VEGETARIAN: No changes necessary. KOSHER: No changes necessary. GLUTEN FREE: Make sure Greek seasoning, broth, and liquid smoke (if using) are gluten free. NUTRITION: Per serving: 371 Calories; 3g Fat; 37g Protein; 53g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 1038mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 8
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