Greek Lentil Soup (Fakes)
Ingredients
- 250 gGreen lentil (rinsed)
- 1 pcYellow onion (finely diced)
- 2 pcCarrot (small cubes)
- 2 pcGarlic (minced)
- 2 pcRound tomato (crushed)
- 4 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 1 tspOregano
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Tender lentils in a short broth, bound by a characterful olive oil. The bold scent of oregano and bay leaf blends with the sharp kick of red wine vinegar.
- 1
Finely chop the yellow onion and mince the garlic. Cut the carrots into small, even cubes so they melt during cooking.
- 2
In a sauté pan, heat part of the olive oil. Sauté the onion and carrots until translucent. Add the garlic last to avoid burning it.
- 3
Add the green lentils, crushed tomatoes, tomato paste, bay leaf, and oregano. Cover with cold water. Bring to a boil, then lower the heat to maintain a steady simmer.
- 4
Cook for about 40 minutes. The lentils should mash easily. At the end of cooking, pour in the red wine vinegar and the remaining olive oil. The sauce should coat the lentils.
Frequently asked questions
How do you get this dish right?
- Never salt lentils at the start of cooking, as it toughens their skins.
- Always add the vinegar off the heat or at the very end to preserve its brightness.
How long does this dish keep?
Keeps for 3 days in the fridge. It tastes even better reheated as the flavors infuse.
