🇬🇷 Greek

Lentils Fassolada

Name: Lentils Fassolada
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 4 servings
Cuisine: Greek
Ingredients: to taste Salt; 1, diced Onion; 3 cloves, minced Garlic; 300 ml Tomato Sauce; 1 tbsp Olive Oil; 1/2 tsp Dried Oregano; 2 Carrot; 250 g Lentils; 1 litre Stock or Broth; 3 stalks Celery; small handful Fresh Dill

🇬🇷 Greek

A clear, restorative greek soup starring lentils — light on the palate, big on aroma. 43 minutes of mostly hands-off cooking.

Prep 10 min Cook 33 min Serves 4 Easy

Ingredients

Saltto taste
Onion1, diced
Garlic3 cloves, minced
Tomato Sauce300 ml
Olive Oil1 tbsp
Dried Oregano1/2 tsp
Carrot2
Lentils250 g
Stock or Broth1 litre
Celery3 stalks
Fresh Dillsmall handful

Instructions

1
Sweat the onion in the Olive Oil until translucent but not browned, about 5 minutes.
2
Add the garlic and dried oregano and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the lentils.
4
Simmer gently until the lentils is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh dill and a grind of black pepper.

Chef's tip

For deeper flavour, toast the dried oregano in the oil before adding anything wet.

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