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Vegan Greek/Middle Eastern Recipes
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Greek Lentil Stew
From: das

This is a recipe I saved from this newsgroup a few years ago, but unfortunately, did not keep the attribution.
It's different, but I love it.

This is called Greek Lentil Stew but it is close to a soup and very enjoyable.
It has a bonus of being easy.

Serves 8 to 10

  • 1 carrot
  • 1 onion
  • l large leek
  • 2 cup sweet corn (2 cobs)
  • 2 cup chopped tomatoes
  • 2 tablespoons olive oil
  • 2 1/2 cup dry lentils
  • 8 cups water or light vegetable stock ( I use 5 cups vegie stock & the rest water)
  • whole garlic gloves
  • 2 teaspoons salt
  • 1/2 cup balsamic vinegar
Finely chop carrot, onion and leek.

Remove corn off cob is using fresh corn.

Saute onions, leek, and carrots in olive oil 3 minutes then add corn and tomatoes and saute on low heat around 5 minutes.

Mix in lentils then add the water or vegetable stock, whole garlic gloves and salt, simmer on low heat 45 minutes stirring occasionally.

Season at the end with the vinegar. Garnish with fresh chopped parsley

My note: this recipe didn't say how many garlic cloves to use, so I just add 2 crushed - add more if you want very garlicky soup.
I'm lazy, so I use frozen corn.