This is the classic Greek lentils soup that we cook at least twice a month! It is served with fresh bread or rusk and feta cheese, although nutritionists say that we should combine lentils with vitamin C and not dairy to absorb best the iron included in lentils. Some also like having them with olives or anchovies.
- 500 grams of brown lentils
- 1 dry onion chopped or whole
- 1 garlic clove
- 1 carrot chopped in small pieces
- 1 dried bay leaf
- 1/2 teaspoon dried oregano
- 1/3 cup extra virgin olive oil
- 1 tablespoon vinegar
- optional: 1 teaspoon ground turmeric
- optional if you want ‘red sauce lentils’: 200 grams concentrated tomato juice or 2 tablespoons concentrated tomato paste
- salt/pepper to your taste
- Boil for 10 minutes the lentils and throw the water.
- Put the lentils back in the pot, add water twice the volume of the lentils, add all the ingredients except for the vinegar, and simmer in low heat for 45 minutes, with the lid covered.
- If you think the soup is too thick add water, otherwise boil for some more time.
- Remove the pot from the stove, add the vinegar and stir.
- Serve and add more vinegar or lemon in the bowl according to your taste.