I had the most delicious lentil soup at Nick & Jimmy’s the other day and have been searching for a recipe that would be similar. I came across one that seemed like it would be a match and I knew I had to make it right away! Lentils are so easy to cook. They are also filling and packed with nutrition.
For this simple, flavorful soup, you only need lentils, fresh thyme, a bay leaf, garlic, parsley, chicken broth, salt, olive oil and red wine vinegar. It took a minute to throw in the pot and only about 30 minutes to cook.
Our whole apartment smelled like delicious herbs while this soup cooked. Jon was hesitant to try it because he likes meat and potato soups and this sounded a bit too healthy to him.
He ended up really enjoying it and I LOVED it. The olive oil and red wine vinegar you add at the end adds a flavorful kick to this simple dish. This will definitely be something I’ll make again. It’s full of healthy fat from the olive oil and has 23 grams of protein per serving! It will also make an excellent dish when entertaining since it’s so flavorful, healthy and simple to make.
Enjoy!
Greek Lentil Soup with Garlic & Fresh Thyme (Serves 6)
Adapted from Kitchen Daily
Ingredients
- 1 pound dried lentils
- 4 cups chicken broth
- 4 cups water
- 1 small head garlic, halved crosswise with any loose skins removed
- 4 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup chopped parsley
- Accompaniments: 1 tablespoon each of red wine vinegar and olive oil in each bowl
Directions
- Put lentils, broth, water, garlic, thyme, bay leaf, 1 teaspoon sea salt and ½ teaspoon black pepper in a big pot and bring to a boil
- Simmer lentils, partially covered, until tender, about 30 minutes
- Remove garlic and smash on a cutting board with the side of a large knife. Remove skins and return garlic pulp to pot. Discard bay leaf and stalks from thyme, then stir parsley into soup and add more salt and pepper to taste.
- Serve with one tablespoon of olive oil and one tablespoon of vinegar added to each person’s bowl or let your guests add it themselves.
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