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Lentil soup from Astypalea

Course: Soup
Cuisine: Greek, Traditional Greek
Servings: 4


  • 500 gr lentils
  • 1 large onion chopped
  • 2 garlic cloves
  • 400 gr chopped tomatoes
  • 1 tbsn salt
  • 1 tbspn pepper
  • 2 bay leaves
  • 200 ml extra virgin olive oil
  • For the dough
  • 250 gr flour
  • 100 ml water
  • 1 tablespoon olive oil

For the caramelised onions

  • 2 onions cut in cubes
  • 200 ml extra virgin olive oil
  • Vinegar
  • Fresh mint or dried


  • Boil the lentils in enough water to cover for 5 minutes and we strain.
  • Return the lentils back to the pot and cook them as a soup.
  • Chop the onions in small cubes and saute in a bit of olive oil, until caramelized. Add in the garlic and put off with a bit of vinegar.
  • For the dough, put the flour on a sheet pan and sprinkle with water. We roll to make small balls like miniature pasta. Once the lentil soup is ready, we add the dough balls and let boil for 2-3 minutes. We then add the caramelized onion and fresh mint to serve.