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Rich lentil soup with Corfiot aromatics and a splash of vinegar. Warming, deeply flavored, and deeply satisfying.
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ingredients
•
🌾 LEGUMES
•
1.5 cups brown or green lentils, rinsed
🍅 PANTRY
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14 oz can crushed tomatoes
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2 tbsp red wine vinegar
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Olive oil
•
5 cups vegetable or chicken stock
🧅 PRODUCE
•
1 large onion, finely chopped
•
3 garlic cloves, minced
•
2 medium carrots, diced
•
2 celery stalks, diced
🌿 SPICES & SEASONING
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1 tsp ground cumin
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½ tsp ground coriander
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¼ tsp ground allspice
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2 bay leaves
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Salt
•
Black pepper
Corfu
Corfiot Lentil Soup
Earthy lentil soup with Corfiot herbs and olive oil.
Rich lentil soup with Corfiot aromatics and a splash of vinegar. Warming, deeply flavored, and deeply satisfying.
Ingredients
🌾 LEGUMES
— 1.5 cups brown or green lentils, rinsed
🍅 PANTRY
— 14 oz can crushed tomatoes
— 2 tbsp red wine vinegar
— Olive oil
— 5 cups vegetable or chicken stock
🧅 PRODUCE
— 1 large onion, finely chopped
— 3 garlic cloves, minced
— 2 medium carrots, diced
— 2 celery stalks, diced
🌿 SPICES & SEASONING
— 1 tsp ground cumin
— ½ tsp ground coriander
— ¼ tsp ground allspice
— 2 bay leaves
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Rinse lentils under cold water.
— Finely chop onion.
— Mince garlic.
— Dice carrots and celery.
Method
STEP 1 — BUILD THE BASE
— Heat a large pot over medium heat.
— Add:
— 3 tbsp olive oil
— Onion, carrots, celery
— Cook 8 minutes until soft.
— Add garlic, cook 1 minute.
STEP 2 — TOAST SPICES
— Add:
— Cumin, coriander, allspice
— Stir 1 minute.
STEP 3 — ADD LENTILS & LIQUID
— Add:
— Lentils
— Crushed tomatoes
— Stock
— Bay leaves
— 1 tsp salt
— Bring to a boil, then simmer 30–35 minutes.
— You're looking for:
— Lentils tender
— Soup slightly thickened
STEP 4 — FINISH
— Remove bay leaves.
— Stir in red wine vinegar.
— Taste and adjust salt and vinegar.
— Drizzle generously with olive oil.
Chef's Note: The vinegar is added at the end, not during cooking. It brightens the whole soup — add it gradually and taste as you go.