Name: Vegetarian Greek Lentil Soup recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: greek
Ingredients: 600g brown lentils soaked; 400g potatoes quartered; 150g carrot quartered; 300g zucchini; 150g celery halved and sliced; 100g red capsicum quartered; 150g cherry tomatoes; 100g onion chopped; 3 garlic cloves finely chopped; 2 spring onions sliced; 2 tbs organic cold pressed extra virgin olive oil; 1 1/2 tsp pink salt; 1/2 tsp pepper; 2 1/5 tsp dried oregano; 1/2 cinnamon; 1 tsp smoked paprika; 2 tbs fresh lemon juice; 1 bay leaf; 1/2 tbs maple syrup; 5 tbs organic passata; 1.5L filtered water; Fresh dill to serve; Fresh parsley to serve

by Ange's Kitchen Last updated on 07/10/2019

Also known as Fakes Soupa, I've given this traditional Greek vegetarian and vegan soup a healthy twist. - Ange's Kitchen

Ingredients

600g brown lentils soaked
400g potatoes quartered
150g carrot quartered
300g zucchini
150g celery halved and sliced
100g red capsicum quartered
150g cherry tomatoes
100g onion chopped
3 garlic cloves finely chopped
2 spring onions sliced
2 tbs organic cold pressed extra virgin olive oil
1 1/2 tsp pink salt
1/2 tsp pepper
2 1/5 tsp dried oregano
1/2 cinnamon
1 tsp smoked paprika
2 tbs fresh lemon juice
1 bay leaf
1/2 tbs maple syrup
5 tbs organic passata
1.5L filtered water
Fresh dill to serve
Fresh parsley to serve

Method

Step 1

Heat olive oil in a big pot and fry the onions until slightly golden. Add potatoes and carrots. Fry for 5 minutes and stir constantly.
Step 2

Add zucchini, celery, capsicum, cherry tomatoes, garlic and spring onions and mix well.
Step 3

Deglaze with 1.5L of water and add the soaked lentils.
Step 4

Bring to the boil and turn down to a simmer. Add the salt, pepper, oregano, cinnamon, paprika, lemon juice, bay leaf, maple syrup and passata.
Step 5

Simmer for around 45 minutes or until vegies are tender and turn off the heat.
Step 6

Top with fresh dill or parsley and serve.