Greek red lentil soup from Rebar: Modern Food Cookbook (page 123) by Audrey Alsterberg and Wanda Urbanowicz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for vegan variation.

  • Thegirlwho on September 10, 2025

    Didn’t use feta. Used thyme in place of rosemary. Still very tasty, very lemony.

  • Zosia on February 25, 2019

    We really enjoyed this. It has very good flavour for such a short cook time. I omitted the feta and served it with mint oil.

  • Astrid5555 on October 08, 2017

    Delicious! Fall is here and I was in the mood for a hearty soup. This one turned up in my EYB search for a quick and easy lentil soup. Only had yellow lentils at hand but it worked beautifully. The feta cheese addition is delicious, but actually not necessary, the soup was perfect without is as well. We liked it so much that it will go into our regular soup repertoire from now on.

  • averythingcooks on July 15, 2017

    This is really good! By no means am I a vegetarian BUT I am a soup lover and this one is going into permanent rotation. I did improv a bit to clean out the fridge - red onion, the remnants of a red pepper and 1/2 a jalapeño went in with everything else ( with chicken instead of veg broth ). I puréed it at the end and the result is a silky bowl with great depth of flavour. I didn't add toppings this time - and didn't miss them (which is always a good test for soup !)

  • Delys77 on January 20, 2012

    Very good but Spencer prefers it without the feta

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