Recipe of the week: Lenten Lentil Soup

I posted a Lentil Soup recipe back in 2009. This time I have adapted that recipe and another lentil soup recipe from two Greek recipe cookbooks of my Mother’s.

1 lbs. of lentils, washed and soaked overnight
2 large carrots, finely chopped
3 stalks of of celery, finely chopped
1 onion, finely chopped
3 cloves of garlic, finely chopped
4 cups of vegetable broth (unsalted)
8 cups of water
2 Tbsp of vegetable oil to saute onions, garlic, carrots and celery
salt and pepper
1 package of orzo – rice-shaped (egg-free) pasta (to be added 10 minutes before serving)

Serves 8-12
If you are planning on serving half the amount of this soup and freezing the other half for later, do that before adding the orzo – rice-shaped pasta. Freeze the half of the amount soup without the orzo. Add only 1/2 package of orzo to the soup you are serving. A little balsamic vinegar may be added to each bowl before serving for an extra kick of flavor.

This recipe was adapted from “Lentil Soup – Faki Soup” Orthodox Lenten Recipes, St. Basil’s Parents’ Club, of Stockton California and “Homemade Lentil Soup” Lentils to Lamb, Social-Cultural Group, Assumption Greek Orthodox Church of St. Clair Shores Michigan

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I'm Greek. This is my journal. It's all about food and family.

6 thoughts on “Recipe of the week: Lenten Lentil Soup”

  1. Looks wonderful Kitoula! I might halve this and make it for Cameron. He’s on a no meats no sweets fast this week, and very picky about food. He’s never had lentils before.

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