Greek Tarhana Soup with Lentils & Herbs

This classic and simple Tarnaha Soup from Greece uses one of the most intriguing and ancient ingredients. It’s a hearty bowl of goodness with a nutty herbaceous flavour and that special ‘something’ from the Tarhana.

This healthy and hearty Tarhana soup with lots of nutty lentils hails from Greece - a wonderful combination of flavour and textures quite unlike any other. Greeks have some of the most delicious ingredients at their disposal and the healthy Mediterranean diet is in full display with this wonderful soup, using an ingredient loved around Turkey, The Mediterranean and Middle East; Tarhana/Trahana - τραχανάς—A lightly sour dried wheat product that's been around for centuries.

What's Ahead?

What is Tarhana?

Tarhana (τραχανάς) is an ancient preparation thought to have originated in ancient Persia. It was used as a way to preserve dairy products, namely milk, cream and yoghurt, by mixing them with grain (bulgur wheat) and often other ingredients and then drying in the sun. The resulting mixture forms a crisp, crackerbread which is crumbled or ground into soups and stews to act as a flavouring or thickener.

It is a much-loved ingredient in Turkey, Southern Europe and the Middle East. In Greece & Cyprus, tarhana is used in soups and stews and sometimes fried, absorbing liquid and creating all manner of delicious flavour combinations.

Tarnaha has a nutty, sour flavour. Nutty from the wheat, sour from the fermentation that happens during the drying process. It adds a wonderful mild sourness to dishes.

Why it works?

It's healthy and filling - A bowl of my lentil tarhana soup will fill you up without all the calories. It's hearty and satisfying and packed with flavour.

This soup uses many ingredients loved across Greece. Lentils are rich in nutrients, filling and the perfect vehicle for many soups. I use a combination in this recipe. Generally, I'll use green or brown lentils and as in this preparation, black or Puy (beluga lentils). A good counterbalance of flavour to lentils and the sour tarhana are fresh herbs. Parsley & dill work their magic to lighten the flavour and add a herbaceous hit of colour and flavour. The last ingredient to bring another level of flavour is salty feta cheese. The marriage of all four flavours is complex, full and utterly delicious!

Stuff You'll Need

Making tarhana soup is fairly flexible. The only thing you will need is tarhana - this can be found in most Mediterranean or Middle Eastern delis or online.

• Tarhana - A specialist ingredient, Tarhana can be found in many Mediterranean and Middle Eastern Delis or online. It brings distinctive sour fermented funkiness to the soup.
• Dried Lentils - I use a mixture of green or brown lentils with my favourite black/beluga/puy lentils.
• Onion, celery and garlic - form a flavour base of the soup
• Bay leaf - for a little extra fragrance.
• Herbs - fresh dill and parsley bring the herbaceous freshness to the soup.
• Broth - I'll use chicken, or vegetable if I want to make it vegetarian.
• Feta Cheese - I mostly always crumble some salty feta over this soup as a delicious extra seasoning.

Step by Step

Making this soup is really easy. Here's how:

1. Step 1 - In a food processor or pestle and mortar, pound the tarhana until a rough powder texture. Set aside.
2. Step 2 - Heat some oil in a large pan over a medium heat then add the bay leaf, onion, celery and garlic and saute until soft.
3. Step 3 - Add all the lentils and then the broth/stock, followed by the tarhana and bring to a simmer.
4. Step 4 - Reduce the heat and simmer gently for 40 minutes, stirring regularly as the tarhana can stick to the pan. Add a little more stock/broth or water if the soup thickens too much.
5. Step 5 - Once the lentils are soft, remove from the heat and stir most of the herbs and season with salt and pepper to your liking.
6. To serve, ladle into bowls and crumble over some feta cheese (optional) and scatter over more of the fresh herbs.

Serving & Storage Suggestions

You can serve hot, right away or reheat later. I like to serve with crusty bread.

• Fridge - the soup will stay fresh for up to a week in the fridge in an airtight container.
• Freezer - you can freeze this soup for 3+ months in airtight containers. Reheat in the microwave until piping hot.

Ready to get cooking?

For a filling bowl of Greek lentil soup with a difference, you should try this amazing tarhana soup with lentils for sure. It's a really easy and satisfying bowl of soup that I love any time of the year. Packed with flavour from the fermented tarhana and nutty, meaty lentils. I hope you enjoy!

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If you like soup as much as I do, why not check our my curated list of my best recipes.

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