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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 7-8 minutes, or until the vegetables have softened.

Stir in the minced garlic, dried oregano, and dried mint. Cook for another 1 minute until fragrant, being careful not to burn the garlic.

Add the rinsed lentils, vegetable broth, water, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.

Once the lentils are tender, remove the bay leaf. Stir in the fresh lemon juice. Taste and adjust seasoning as needed.

Ladle the hot soup into bowls. Swirl 1-2 tablespoons of plain Greek yogurt into each serving. Garnish with fresh chopped mint or parsley and a drizzle of extra virgin olive oil.


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 7-8 minutes, or until the vegetables have softened.

Stir in the minced garlic, dried oregano, and dried mint. Cook for another 1 minute until fragrant, being careful not to burn the garlic.

Add the rinsed lentils, vegetable broth, water, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.

Once the lentils are tender, remove the bay leaf. Stir in the fresh lemon juice. Taste and adjust seasoning as needed.

Ladle the hot soup into bowls. Swirl 1-2 tablespoons of plain Greek yogurt into each serving. Garnish with fresh chopped mint or parsley and a drizzle of extra virgin olive oil.
