Lentil soup with herbs and lemon
4 servings
35 minutes
Lentil soup with greens and lemon is a traditional dish of Greek cuisine that embodies the spirit of Mediterranean gastronomy. Its history dates back to ancient times when lentils were considered a symbol of abundance and nutritional power. The soup has a rich, intense flavor that combines the softness of cooked lentils, the aroma of dried herbs, and the fresh tartness of lemon. Notes of tarragon and oregano add sophistication to the dish while greens provide freshness. This soup not only warms and satisfies but also helps maintain health due to the beneficial properties of lentils and greens. It is ideally served with natural yogurt that softens the acidity of lemon, creating a harmonious balance of flavors.
1
Rinse the lentils and soak them in water.
- Green-brown lentils: 1 glass
2
Cook vegetable broth (water+carrot+onion+celery+bunch of parsley+black pepper+bay leaf).
- Vegetable broth: 1.5 l
- Onion: 1 head
- Green: 1 bunch
- Ground black pepper: to taste
3
In a high-sided skillet, sauté chopped onion in olive oil until golden.
- Onion: 1 head
- Olive oil: 2 tablespoons
4
Pour vegetable broth into a saucepan, add lentils after draining the water. Cook the lentils until fully cooked. Five minutes before done, add salt, pepper, and dried herbs.
- Vegetable broth: 1.5 l
- Green-brown lentils: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Dried tarragon: 1 teaspoon
- Dried oregano: 0.5 teaspoon
5
Chop your favorite greens. It is preferable to use only one type of herb: either dill, parsley, or cilantro.
- Green: 1 bunch
6
Remove the soup from the heat and add greens.
- Green: 1 bunch
7
Squeeze the juice from half a lemon. Cut the other half into thin slices.
- Lemon: 1 piece
8
Pour the soup into deep plates. Serve with a slice of lemon and natural yogurt if desired.
- Lemon: 1 piece