Greek Lentil Soup - Recipe Question

[ssherie_]

I have a question about a lentil soup recipe I've been using. A few questions actually. Here's the ingredients list:

• 1 cup dried lentils, rinsed
• 3 tablespoons olive oil (plus extra for drizzling)
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 14-ounce can of diced tomatoes (or 2 fresh tomatoes, grated)
• 4 cups water
• 1-2 bay leaves
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

First of all, I don't always remember to rinse the lentils. Is that bad?

Second, I am debating whether the garlic cloves add anything to it, or if I should skip.

Third, I tend to add tomato paste sometimes. When I do, the vinegar tastes weird. Can I omit the vinegar in this case?

Thanks!

 

[Luana]

Lentils should be rinsed well before cooking as there can be bits of debris in with them.

My soup is very simple: lentils, chopped celery and carrots, that's it. I would say an absolute no to oregano; it's not needed, nor is garlic. After lentils, celery and carrots have cooked about 40 minutes or until tender, I remove about 1/3 - 1/2 of mixture and buzz in food processor until smooth adding one can of tomato paste. This goes back in the pot and soup is basically done. The soup is smooth from part of it being processed and chunky from what was not. For me red wine vinegar is a must to add, it perks up the flavor. I would think it would be quite bland without vinegar.

 

[k_tsoukalas]

Lentils should be rinsed well before cooking as there can be bits of debris in with them.

My soup is very simple: lentils, chopped celery and carrots, that's it. I would say an absolute no to oregano; it's not needed, nor is garlic. After lentils, celery and carrots have cooked about 40 minutes or until tender, I remove about 1/3 - 1/2 of mixture and buzz in food processor until smooth adding one can of tomato paste. This goes back in the pot and soup is basically done. The soup is smooth from part of it being processed and chunky from what was not. For me red wine vinegar is a must to add, it perks up the flavor. I would think it would be quite bland without vinegar.

Yes I agree too - it should be simple! Some other tips:

Your lentil soup recipe sounds delicious, and I’m happy to help with your questions!

1. Rinsing Lentils: It’s not terrible if you forget, but rinsing removes dust and debris, plus it can help reduce bitterness. It’s a quick step worth doing!
2. Skipping Garlic: Garlic adds depth and a savory flavor to the soup, but if you’re not a fan or want a milder taste, you can skip it. Alternatively, try roasting or sautéing the garlic beforehand for a sweeter, subtler flavor.
3. Tomato Paste and Vinegar: Tomato paste intensifies the soup's richness, which can clash with the sharpness of the vinegar. You can absolutely omit the vinegar if using tomato paste. Alternatively, reduce the vinegar to just a splash for a balanced tanginess.