Greek Lentil Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Greek Lentil Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Greek Lentil Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 8 ounces brown lentils
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 onions, minced
• 1 large carrot, chopped
• 1 quart water
• 1 pinch dried oregano
• 1 pinch crushed dried rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• salt and pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place lentils in a large saucepan, cover with 1 inch of water

Step 2: Technique & Execution

Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer

Step 3: Technique & Execution

Dry saucepan, pour in olive oil, and place over medium heat

Step 4: Technique & Execution

Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes

Step 5: Technique & Execution

Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves

Step 6: Technique & Execution

Reduce heat to medium-low, cover, and simmer for 10 minutes