New this month
Get the Allrecipes magazine

Hearty Greek Lentil Soup


"Warm, hearty lentil soup, don't forget the bread to soak up the leftover sauce at the bottom of your bowl."
Added to shopping list. Go to shopping list.


1 h 10 m servings 165 cals
Original recipe yields 4 servings (4 cups)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
  2. Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
  3. Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

Nutrition Facts

Per Serving: 165 calories; 3.9 g fat; 30.5 g carbohydrates; 4.3 g protein; 0 mg cholesterol; 163 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

Excellent! Method and taste are fantastic. Thank you for the recipe.