See All Recipes

Greek Lentil Soup

In the heart of Greek & Mediterranean kitchens, families have cherished this robust soup for generations. Its origins trace back to an era where resourcefulness met a deep appreciation for wholesome ingredients. Packed with delicious flavors and nutrients like protein, fiber, and healthy fats. 

Greek Lentil Soup

Total Time:






Dietary Preference(s):



  • 2.5 litres High Vibe Health Chicken Broth
  • 3 cups dried lentils
  • 1 yellow onion, diced
  • 3 carrots, chopped into bite-size pieces
  • 3 stalks of celery, chopped
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 1/4 cup olive oil
  • 2 cups diced tomatoes or tomato juice
  • 1 tbsp ground coriander
  • 1 tbsp Greek oregano
  • 1 tsp sea salt (adjust to taste)
  • handful of kale, chopped
  • pinch of pepper (to taste)
  • splash of vinegar (of your choice)

How to Make It


In a large pot, sauté diced carrots, onion, and celery in 1/4 cup of olive oil over medium-high heat for about 10 minutes until the vegetables are softened. Add ground coriander and continue to sauté for an additional minute


Stir in the tomato paste, ensuring it's well combined with the vegetables and spices. This step helps enhance the flavors and eliminates the raw taste of the tomato paste. Cook for an additional 2 minutes to allow the spices and tomato paste to infuse their flavors.


Incorporate Greek oregano, dried lentils, Chicken stock, diced tomatoes, and bay leaves into the pot. Avoid adding salt at this stage to prevent the lentils from firming up. Simmer the soup for 45 minutes or until the lentils are tender.


Optionally, for a creamier texture, ladle out a portion of the soup and blend it until smooth using a high-powered blender. Add the blended mixture back into the pot. Season the soup with salt and pepper to taste. Add a splash of vinegar for a hint of acidity.


In the final minutes of cooking, stir in the chopped kale, allowing it to wilt into the soup. This addition provides extra nutritional value and a delightful texture.


Remove the bay leaves before serving. Enjoy your hearty lentil and kale soup topped with a splash of vinegar and some crumbled feta cheese!

Similar Recipes