A recipe for traditional Greek lentil soup served with red wine vinegar. It's simple to prepare and makes a perfect quick lunch. Serve it with some salty olives and make sure you have plenty of bread on hand!
Course Main Course
Cuisine Greek
Prep Time 20minutes
Cook Time 45minutes
Servings 4serves
Calories 321kcal
Author Peter G
Ingredients
2tablespoonsolive oil
1onionfinely diced
2carrotsfinely diced
2celery stalksfinely diced
2clovesgarlicfinely chopped
250gramsbrown lentilsrinsed and washed off any debris
250mltomatoespuréed/grated/canned
1litrewatercan substitute with stock
2bay leaves
1teaspoonsalt
1teaspoonpepper
red wine vinegarto serve
Instructions
Heat the olive oil in a large pot. Add the onions, carrot and celery and sauté until translucent. Add the garlic and stir again.
Add the lentils, stir, followed by the water, tomatoes and bay leaves.
Let the lentil soup come to a boil on medium-high heat — skim off any impurities that rise to the top —cover and then bring it down to a simmer.
Allow the soup to cook for 45 mins.
Serve the fakes with red wine vinegar sprinkled on each serving, a side of olives and bread.