6 Reviews of Greek Lentil Soup

From: Missy Wombat

On Jul 16, 2004

Excellent hearty soup that looks great and tastes fantastic. I used red lentils so my soup was ready long before the 2 hour mark. I also chopped the vegetables in the food processor which saved time both in the preparation and cooking.

From: chef Nic

On Feb 14, 2006

This soup was wonderful on a cold day. I added about 1 Tablespoon of salt rather then a TSP and I also used alot more Oragano. But I will definatly make this again. The family loved it. Thanks

From: Ms Samara

On May 7, 2007

This dish makes for a really beautiful presentation. We didn't need the whole 45 minute cooking time-- our lentils and vegetables were tender in about 30 minutes. Savory and inviting...And update, I made this again, and if you cut down the water to make a thicker soup, it goes great with pasta, sprinkled over with some feta. It's Killer

From: Marsha Mazz

On Jan 1, 2008

This was an excellent lentil soup. I make at least one soup a week and this one will become a staple. I did add the mint and it provided nice contrast to the lentils. Also, I used fresh spinach, preferring its taste, appearance and sodium content to the frozen. I used 50% vegetable stock instead of so much water and the flavor and fragrance were very nice. Thanks for posting another great recipe.

From: *Parsley*

On Jun 7, 2008

Fabulous lentil soup! I had fresh mint, and used about 2 tsps chopped. I really reccommend using the mint because it really adds that Greek touch. I think this is one of those soups that is even better the next day, and that's great because this recipe makes a lot. This is a keeper. Thanx!

From: Carianne

On Oct 23, 2007

ummm, yummm! I added eggplant, and this is grea with feta cheese. To the keeper file, thank you missy!