Batch Fakes Greek Lentil Soup

Greek · 60 min · Beans · vegetarian, vegan, gluten-free, dairy-free

Shop ingredients

Ingredients

• 1 lb brown lentils
• 1 yellow onion
• 2 carrots
• 4 garlic cloves
• 1 (14 oz) can crushed tomatoes
• 5 tbsp olive oil
• 2 bay leaves
• 2 tbsp red wine vinegar

Method

1. Rinse the lentils and set aside.
2. Saute diced onion, carrot, and garlic in olive oil until softened, about 8 minutes.
3. Add lentils, crushed tomatoes, bay leaves, and 7 cups water.
4. Simmer 35-40 minutes until the lentils are tender, adding salt near the end.
5. Stir in the vinegar and a final drizzle of olive oil.
6. Cool and divide into portion containers.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook