Greek Lentil Soup

These little legumes pack a mighty protein, fiber, and iron punch.

January 9, 2018
Greek Lentil Soup
Agnese Siciliano/Getty Images

Adapted from Women's Health Take It Off! Keep It Off!

I love the earthiness of lentil soup. Plus, these little legumes have a lot of protein, fiber, and iron. Pair the soup with a green salad for a light yet filling meal.


More: 22 Soup Recipes for Chilly Weather

Greek Lentil Soup

Makes 2 servings


  • 1 1/2 teaspoons olive oil

  • 1 small onion, finely chopped

  • 1 rib celery, chopped

  • 1 carrot, chopped

  • 1 clove garlic, minced

  • 1 bay leaf

  • 2 cups low-sodium chicken broth or vegetable broth

  • 1 can (14.5 ounces) no-salt-added diced tomatoes

  • 1/3 cup dried red or brown lentils, rinsed

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon salt


1. In a medium saucepan over medium heat, warm the oil. Cook the onion, celery, and carrot for 6 minutes, or until softened. Add the garlic and bay leaf and cook for 2 minutes.

2. Add the broth, tomatoes, lentils, thyme, basil, and salt. Bring to a boil. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the lentils are tender. Remove the bay leaf before serving.

Find more recipes for weight loss in Women's Health Take It Off! Keep It Off!