Vegetarian Greek Lentil Soup


  • 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


  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.

  2. How to prep onions.

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

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

  5. 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.

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

  7. Top with fresh dill or parsley and serve.




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