Greek Lentil and White Bean Soup with Olive and Tomato Gremolata
This soup might not sound particularly kid-friendly, the gremolata topping might not be a hit with kids, but the soup itself just might be! Our girls love the soup with some chopped avocado on top, while hubby and I enjoy the briny, intense gremolata!
This soup might not sound particularly kid-friendly, the gremolata topping might not be a hit with kids, but the soup itself just might be! Our girls love the soup with some chopped avocado on top, while hubby and I enjoy the briny, intense gremolata!
- 4 cups water
- 1/2 cup diced celery
- freshly ground black pepper
- 1 1/2 cups chopped onion
- 1/2 tsp allspice
- splash water
- 1 tsp lemon zest
- 1/8 tsp ground cinnamon
- 1/4 cup freshly squeezed lemon juice
- 1 1/4 tsp sea salt
- 4 tsp dried oregano
- 1 cup dry red lentils
- 3 - 3 1/2 cups cooked white beans (2 to puree then remaining to add later)
- 1 cloves garlic (reserve to grate later see note)
- 1/2 -1 tsp lemon zest
- gremolata garnish : (see note)
- 2-3 tbsp finely chopped fresh parsley or 1-2 tbsp
- 2 tbsp finely chopped kalamata or dry cured olives (for
- 3-4 tbsp finely chopped tomatoes (for garnish)
- Carbohydrate 33.4766837648259 g
- Cholesterol 0 mg
- Fat 0.853142499546884 g
- Fiber 7.65533760886842 g
- Protein 3.85536625152772 g
- Saturated Fat 0.261098749914971 g
- Serving Size 1 1 recipe (1327g)
- Sodium 2277.86700003921 mg
- Sugar 25.8213461559574 g
- Trans Fat 0.180115749948648 g
- Calories 138 calories
Step-by-step
- Add the water to a soup pot over medium-high heat.
- Add the onion, celery, oregano, allspice, cinnamon, salt, and pepper.
- Stir through, cover, and let cook 5-6 minutes, stirring once.
- Add lentils, water, and 2 cups of the white beans.
- Increase heat to bring mixture to a boil.
- Once at a boil, reduce heat to low, cover and let simmer for 20 minutes.
- Meanwhile, prepare the gremolata garnish: In a small bowl, combine the lemon zest, parsley, olives, and tomatoes. Stir through and set aside.
- After the soup has simmered, turn off heat.
- Puree the soup using an immersion blender.
- Once smooth, stir in remaining white beans, along with grating in the clove of garlic (using a kitchen rasp is easiest), and add the lemon juice and zest.
- Stir through.
- Taste test, and add any additional salt/pepper as desired.
- Serve, topping each portion with a few teaspoons of the gremolata.
A Hearty and Flavorful Greek Lentil and White Bean Soup
As a busy working mom, finding time to cook healthy and delicious meals can feel like an impossible task. Between juggling work deadlines, school pick-ups, and extracurricular activities, the last thing I want to do is spend hours in the kitchen. That’s why I’ve become a master of quick, easy, and surprisingly flavorful recipes, and this Greek Lentil and White Bean Soup is a perfect example. It’s packed with wholesome ingredients, vibrant flavors, and requires minimal hands-on time, making it an ideal weeknight dinner.
The foundation of this soup is simple: lentils and white beans, providing a hearty and protein-rich base. I love using lentils because they cook quickly and add a wonderful earthy texture. White beans add creaminess and a gentle sweetness that balances the other flavors beautifully. The soup is seasoned with classic Mediterranean herbs and spices – oregano, allspice, and a hint of cinnamon – creating a warm and aromatic broth. I add a touch of finely diced celery and onion for subtle sweetness and depth of flavor, creating a harmonious blend of tastes that satisfies my palate and my family's.
What truly elevates this soup beyond the ordinary is the vibrant gremolata topping. This zesty mixture of lemon zest, finely chopped parsley, Kalamata olives, and juicy tomatoes brings a burst of freshness and acidity that cuts through the richness of the lentils and beans. It's the perfect finishing touch, adding a layer of complexity that leaves a lasting impression. My kids, however, aren’t always fans of the olives, so sometimes I make a separate bowl of gremolata without olives for them and add chopped avocado on top of their soup instead. A quick, easy alternative, that they love.
The beauty of this recipe is its adaptability. You can easily adjust the ingredients to suit your preferences. Feel free to experiment with different herbs and spices, or add other vegetables like carrots or spinach. The soup also freezes well, making it a perfect make-ahead meal for busy schedules. I often double the recipe and freeze half for a quick and easy weeknight dinner down the road. It reheats beautifully, retaining its delicious flavor and texture.
This soup is more than just a meal; it's a reflection of my commitment to providing healthy, delicious food for my family without sacrificing my precious time. It’s a testament to the idea that nourishing meals don’t have to be complicated or time-consuming. With simple ingredients and a few simple steps, you can create a flavorful and satisfying meal that will leave everyone feeling full and satisfied.
Beyond the Bowl: This soup is incredibly versatile. It’s delicious served as a standalone meal, or it can be a wonderful accompaniment to grilled meats, roasted vegetables, or crusty bread. The leftovers are also fantastic in a hearty salad the next day, adding a unique creamy texture and depth of flavor that's unexpectedly delicious. The possibilities are endless! So, try this recipe and see how quickly and easily you can create a wholesome and flavorful meal your whole family will adore.
Tips and Tricks for Success:
- Fresh Herbs: Using fresh herbs elevates the flavor of the soup significantly. If you don’t have fresh parsley, you can substitute with dried parsley, but use less and remember that dried herbs are much more potent than fresh herbs.
- Immersion Blender: An immersion blender is highly recommended for achieving a smooth and creamy soup consistency without having to transfer the hot soup to a regular blender. Always be cautious when using any type of blender; keep an eye on the soup as it purees to avoid any mishaps.
- Adaptability: Feel free to experiment with different vegetables and beans. Other beans like chickpeas or cannellini beans can be used successfully in place of white beans. Likewise, carrots, zucchini, or potatoes can add more depth and nutrition to the recipe.
- Make-Ahead: This soup tastes even better the next day, making it a perfect meal to prepare ahead of time. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Double the recipe and freeze half for future use. The soup freezes very well and retains its flavor and texture.
This simple soup has become a staple in my kitchen, a testament to the idea that delicious, healthy meals don't have to be complicated. It’s a perfect weeknight dinner solution for busy families, but also elegant enough for a casual get together with friends.
