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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Greek Lentil Soup

By Chef Linda

There are many ways to make a great lentil soup, but this Greek version is a favorite because of its simplicity and zingy flavor. For a plant-based soup, you can't do much better than lentils. They are full of fiber, known to help to reduce cholesterol, and they also help regulate blood sugar. With loads of folate and magnesium, lentils are a heart-friendly, reliable source of protein and iron. This recipe calls for soaking the lentils: Generally, it's not a required practice but it does help with digestibility and reduces the cooking time. If you choose not to soak your lentils, the cooking time may be closer to 45 minutes–but be sure to taste and see for yourself. Some recipes call for adding canned or fresh chopped tomatoes–feel free to make this recipe your own, but don't omit the vinegar. That's what sets it apart.

So if a trip to Greece isn't in your future, you can still bring the authentic flavors of Greece right into your own kitchen when you make this hearty and satisfying soup. Do make a big batch, though. You will surely want seconds, and maybe thirds. Crumble some vegan feta on top (Violife is delicious) but it's just as fabulous even without the added touch.

 

 

Ingredients

 2 tbsp extra virgin olive oil
 1 large onion, chopped small, about 1 cup
 6 large cloves garlic, minced
 2 large stalks celery, finely chopped
 1 ½ tsp salt
 6 cups vegetable broth
 1 lb brown lentils, rinsed and soaked in water for several hours
 3 tbsp red wine vinegar
 2 tbsp tomato paste
 1 dried bay leaf
 Zest and juice from one lemon, optional

Directions

1

Heat olive oil in a large pot over low heat. Add onions, celery, garlic, and a teaspoon of salt. Stir then cook for about 10 minutes, or until the vegetables have started to soften.

Add the vegetable broth to the pot. Stir in lentils, vinegar, tomato paste, and bay leaf. Bring to a boil then reduce heat and simmer for about 30 minutes or until the lentils are soft. Taste and adjust seasonings. Remove bay leaf.

Ladle into bowls and serve with a drizzle of olive oil and another splash of vinegar.

Greek Lentil Soup
IngredientsDirections

Greek Lentil Soup

DifficultyEasyCook Time30 mins
YIELDS
6 to 8 servings

INGREDIENTS

 2 tbsp extra virgin olive oil
 1 large onion, chopped small, about 1 cup
 6 large cloves garlic, minced
 2 large stalks celery, finely chopped
 1 ½ tsp salt
 6 cups vegetable broth
 1 lb brown lentils, rinsed and soaked in water for several hours
 3 tbsp red wine vinegar
 2 tbsp tomato paste
 1 dried bay leaf
 Zest and juice from one lemon, optional

DIRECTIONS

1

Heat olive oil in a large pot over low heat. Add onions, celery, garlic, and a teaspoon of salt. Stir then cook for about 10 minutes, or until the vegetables have started to soften.

Add the vegetable broth to the pot. Stir in lentils, vinegar, tomato paste, and bay leaf. Bring to a boil then reduce heat and simmer for about 30 minutes or until the lentils are soft. Taste and adjust seasonings. Remove bay leaf.

Ladle into bowls and serve with a drizzle of olive oil and another splash of vinegar.

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