Mount Athos Monastery Lentil Soup – Fakes Soupa Aladotes

This is another simple soup recipe that I’ve made a couple of weeks ago. This lentil soup is full of flavor and filling.

This recipe serves 4 people but you can always double the portion as a make ahead meal for the week.

Firstly, rinse the lentils. Then put them in a pan with water, and bring them to a boil. Cook for 5 minutes, then drain. To prevent lentils from darkening during cooking remember to discard the liquid.
Process the canned tomatoes to a puree in a food processor.
Slice the onion and garlic, then add them into a pan. Add about 6 tablespoons of water and cook until the water has evaporated and both onion and garlic have softened.
Pour in 4 cups of water, then add the tomatoes, bay leaves, sugar, salt and pepper. Bring the soup to a boil.
Add the lentils, lower the heat and cook for 30 to 60 mins, or until the lentils are tender.
Stir in vinegar and oregano, then cook for a further 5 mins. Discard bay leaves before serving. I didn’t have red wine vinegar so I’ve used apple cider vinegar instead.
Sprinkle with freshly ground pepper, oregano and vinegar if you like. Serve hot.

Recipe Note:

I didn’t have red wine vinegar so I’ve substituted it with apple cider vinegar instead.

Cooking Equipment:

This lentil soup is easy to make with very few ingredients and some pantry staples. Serve hot with olives or pickled vegetables.

Adapted From: Greece, The Cookbook by Vefa Alexiadou [page 166]

Prepared By: Caroline|Sweetest Hour
Cuisine: Greek
Keywords: Greek soup recipe, Vegetarian, Vegan

Firstly, rinse the lentils. Then put them in a pan with water, and bring them to a boil. Cook for 5 minutes, then drain. To prevent lentils from darkening during cooking remember to discard the liquid.
Process the canned tomatoes to a puree in a food processor.
Slice the onion and garlic, then add them into a pan. Add about 6 tablespoons of water and cook until the water has evaporated and both onion and garlic have softened.
Pour in 4 cups of water, then add the tomatoes, bay leaves, sugar, salt and pepper. Bring the soup to a boil.
Add the lentils, lower the heat and cook for 30 to 60 mins, or until the lentils are tender.
Stir in vinegar and oregano, then cook for a further 5 mins. Discard bay leaves before serving.
Sprinkle with freshly ground pepper, oregano and vinegar if you like. Serve hot.

Nutrition Per Serving (Based on 4 servings):

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