Fakes — Greek lentil soup
A thick, warming Greek lentil soup with tomatoes, olive oil, and a bright wine-vinegar tang.
Ingredients
- brown lentils250 g
- onion1 pcs
- carrot1 pcs
- garlic3 cloves
- canned tomatoes400 g
- olive oil3 tbsp
- wine vinegar2 tbsp
- salt1 to taste
- black pepper1 to taste
- vegetable broth500 ml
- water1000 ml
- bay leaf2 leaf
Instructions
Pick over the brown lentils, rinse well, cover with 500 ml water, and bring to a boil. Cook for 2–3 minutes, then drain in a colander and discard this water.
In a large pot, heat 2 tbsp olive oil. Add the finely chopped onion and carrot and sauté over medium heat for about 5 minutes, until the vegetables soften.
Add the minced garlic and cook for 30 seconds to release its aroma, without letting it burn.
Add the rinsed lentils, canned tomatoes, bay leaf, vegetable stock, and the remaining water. Stir and bring to a boil.
Lower the heat to a minimum, cover the pot, and simmer for 30–40 minutes, stirring occasionally, until the lentils are tender and the soup has thickened naturally. Add a little more water if needed.
Remove the bay leaf. Once the lentils are tender, season with salt and pepper and stir in the wine vinegar; adding the vinegar too early can slow down the softening of the lentils.
Serve fakes hot, drizzling each portion with the remaining olive oil, and enjoy right away.
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