This hearty Greek-inspired red lentil soup is an easy, filling recipe — perfect for a weeknight meal! This plant-based stew is packed with chickpeas, quinoa, and plenty of vegetables.

Greek Red Lentil Soup
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Why I Love This Recipe

This soup is so filling and delicious but surprisingly easy to make! I love how the red lentils create a hearty texture in this soup, but they cook much faster than green or brown lentils. The chickpeas and quinoa add additional protein and fiber, so this vegan soup is incredibly filling. The simple combination of spices makes this soup a flavorful meal!

Ingredients and Substitutions

  • Olive Oil: Used for sautéing and adding flavor. You can substitute it with butter or avocado oil, if you prefer.
  • Onion: Adds flavor and aroma to the soup. You can use a yellow or white onion in this recipe.
  • Carrots: Adds sweetness and texture; this is an easy way to add more vegetables to the soup.
  • Celery: Adds a mild, savory flavor to the soup. You can omit it if necessary.
  • Garlic: Enhances the overall flavor. You can use garlic powder as a substitute (1/4 teaspoon per clove).
  • Oregano: This adds a classic Greek flavor to the soup.
  • Cumin: Provides a warm, earthy flavor to the soup.
  • Red Lentils: These lentils cook quickly and dissolve into the soup, thickening it. Do not substitute brown or green lentils, which cook differently.
  • Quinoa: Adds protein and a bit of texture. You can substitute with couscous, rice, or barley for similar results.
  • Chickpeas: Adds protein and a nutty flavor. You can use white beans such as cannellini beans or great northern beans as substitutes.
  • Diced tomatoes: Adds acidity and depth of flavor. You can use fresh tomatoes or crushed tomatoes as a substitute.
  • Vegetable Broth: The base of the soup; provides flavor and liquid. I like Edward & Son’s “not chicken” broth which has a lot of flavor.
  • Red Wine Vinegar: Adds acidity and brightness to the soup. You can use white wine vinegar or apple cider vinegar as alternatives.
  • Kale: Adds a hearty, leafy green element. You can substitute with spinach, Swiss chard, or collard greens for a similar effect. Be sure to remove the kale stems, as they’re too tough for this soup.
Greek Red Lentil Soup

Why I Love Red Lentils

As a vegetarian, I love red lentils because they’re a great source of plant-based protein! They’re also an excellent source of fiber, which means this soup will really fill you up. Plus, red lentils cook faster than other types of lentils, so it’s great if you’re short on time! If you’re looking for another way to use them, try my Immunity Boosting Soup!

red lentils

Are red lentils healthy?

Yes! Red lentils are very healthy. They’re a great source of protein and fiber and they’re rich in folate and potassium. They’re also a source of iron, which is especially great for vegans and vegetarians! Red lentils are convenient to keep in the pantry because they last a long time and are inexpensive. You can typically find them at the grocery store near the dried beans.

How to Make Greek Red Lentil Soup

sauted veggies
Add the onion, carrots, and celery and sauté for 10 min. Add the garlic and continue to cook for 1 minute.
Creamy Quinoa Soup
Add the oregano, cumin, red lentils, chickpeas, quinoa, tomatoes, and vegetable broth and bring to a boil. Simmer for 15-20 min.
Greek Red Lentil Soup
Add the red wine vinegar and kale and stir. Continue to cook for 2 minutes until the kale is bright green.

Topping & Garnish Ideas

If you want to add some toppings to this soup, feel free to get creative! It would be delicious topped with homemade croutons or a sprinkle of crumbled feta cheese and fresh parsley.

What to Serve with Greek Red Lentil Soup

This Greek-inspired soup would be delicious served with this baked feta cheese or a sourdough loaf. You could also pair this soup with my Mediterranean chopped salad — it’s a great way to get in lots of veggies in one meal!

How to Store Leftovers

This soup is easy to reheat, so it’s a great meal prep option. Simply reheat the leftover soup on the stove or in the microwave. You can even freeze the leftovers for up to one month. It’s perfect to keep in the freezer for a busy night!

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Greek Red Lentil Soup

Greek Red Lentil Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek Inspired
  • Diet: Vegan
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Description

This hearty Greek-inspired red lentil soup is an easy, filling recipe — perfect for a weeknight meal! This plant-based stew is packed with chickpeas, quinoa, and plenty of vegetables.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 4 cloves garlic
  • 1 1/2 teaspoons oregano
  • 1/2 teaspoon cumin
  • 1 cup red lentils
  • 1/2 cup quinoa
  • 1 15oz chickpeas, drained and rinsed
  • 1 15oz can diced tomatoes
  • 6 cups vegetable broth
  • 1 tablespoon red wine vinegar
  • 2 cups kale, torn into pieces, stems removed
  • Salt and pepper to taste

Instructions

  1. In a large pot or Dutch oven, add the olive oil and heat over medium heat for 30 seconds.
  2. Add the onion, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally.
  3. Add the garlic and continue to cook for 1 minute.
  4. Add the oregano, cumin, red lentils, chickpeas, quinoa, tomatoes, and vegetable broth and bring to a boil.
  5. Reduce heat to low and simmer for 15-20 minutes or until the quinoa is fluffy and the lentils have broken down and softened.

  6. Add the red wine vinegar and kale and stir. Continue to cook for 2 minutes until the kale is bright green and tender. Generously season with salt and pepper, to taste.