Greek Lentil Soup (Fakes)

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 389
• Protein: 17 g
• Carbs: 37 g
• Fat: 16 g

Ingredients

• 250 g Green lentil ( rinsed )
• 1 piece Yellow onion ( finely diced )
• 2 piece Carrot ( small cubes )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( crushed )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Oregano
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Preparation of the aromatic base

   Finely chop the yellow onion and mince the garlic. Cut the carrots into small, even cubes so they melt during cooking.

2. Sauté the vegetables

   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. Start of cooking

   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. Simmering and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. It tastes even better reheated as the flavors infuse.