Did you know lentils are older than the pyramids? People have been eating them for over 8,000 years!
Long, long ago, in places like Turkey, Syria, and Iraq, early farmers grew lentils because they were easy to cook, didn’t need much water, and gave people lots of energy. Archaeologists even found lentil seeds in ancient homes and tombs—so lentils weren’t just dinner... they were treasure!
In Ancient Egypt, lentils were eaten by both pharaohs and farmers. In Greece and Rome, they were part of everyday meals. And in India, lentils (called dal) became one of the most loved foods ever—and still are today!
Lentils are like little time travelers—tiny beans with a huge history.
And now... they’re in your soup bowl.
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45 - 55 Mins | 4 Servings | Easy
Legendary Lentil Essentials
- 1 cup brown or green lentils (rinsed and picked over)
- 1 medium onion, finely chopped
- 2 medium carrots, sliced or diced
- 2–3 garlic cloves, minced
- ⅓ cup extra virgin olive oil
- 1 cup grated fresh tomatoes or 1½ tablespoons tomato paste
- 1 bay leaf
- 5 cups water (or more, depending on desired thickness)
- Salt and freshly ground pepper, to taste
Optional Additions:
- 1 teaspoon dried oregano (adds a classic aroma)
- A pinch of ground cumin (used in northern Greece for depth)
- 1 stalk celery, finely chopped
- 1–2 tablespoons red wine vinegar (added at the end for a bright, tangy finish)
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1. Rinse and pick over 1 cup of lentils. Remove any small stones, dark, or shriveled pieces.
2. In a large pot, heat ⅓ cup of olive oil over medium heat. Add 1 finely chopped onion, 2 chopped carrots, 2–3 minced garlic cloves, and 1 finely chopped celery stalk (if using). Cook for about 5 minutes until the vegetables are soft and fragrant.
Did You Know?
Lentils are tiny but super powerful—they’re packed with plant protein and fiber that keep your body strong and your tummy full! Just one cup of cooked lentils gives you about 18 grams of protein and lots of energy to play, think, and grow.
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3. Stir in the rinsed lentils, then add 1 cup of grated tomato or 1½ tablespoons of tomato paste, along with 1 bay leaf. Pour in 5 cups of water and turn the heat to high. Once the soup comes to a gentle boil, reduce the heat to low, cover the pot, and let it simmer for 35 to 45 minutes. Stir occasionally, and cook until the lentils are soft and the soup has thickened.
4. Season the soup with salt and freshly ground pepper to taste. For extra flavor, you can also add 1 teaspoon of dried oregano and a pinch of ground cumin. Once the lentils are tender, turn off the heat and stir in 1 to 2 tablespoons of red wine vinegar. Taste and adjust the seasoning if needed.
5. Serve the soup warm, with an optional drizzle of olive oil on top. Enjoy it with crusty bread or a slice of feta cheese for a traditional Greek finish.
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"Even ancient warriors ate lentil soup to stay strong."
Lentils were one of the first foods ever rationed by ancient armies. In Ancient Greece and Rome, soldiers were often fed lentils during long campaigns because they were light to carry, easy to cook, and packed with energy. Some historians believe lentils helped fuel entire armies during early wars — cheap, filling, and battlefield-friendly!
