🇬🇷 Greek

Lentils Avgolemono

Name: Lentils Avgolemono
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; 100 g Rice; 2 Lemon; 1 tbsp Olive Oil; 3 Eggs; 1/2 tsp Dried Oregano; 250 g Lentils; 1 litre Stock or Broth; 1.2 litres Chicken Broth; small handful Fresh Dill

🇬🇷 Greek

Silky egg-lemon soup with lentils and rice — avgolemono, bright and velvety. 43 minutes of mostly hands-off cooking.

Prep 10 min Cook 33 min Serves 4 Easy

Ingredients

Saltto taste
Onion1, diced
Garlic3 cloves, minced
Rice100 g
Lemon2
Olive Oil1 tbsp
Eggs3
Dried Oregano1/2 tsp
Lentils250 g
Stock or Broth1 litre
Chicken Broth1.2 litres
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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Watch how it's made

Video: GREEK AVGOLEMONO SOUP | a lemony chicken and rice soup (in less than 30 minutes!) · on YouTube