Traditional Greek Lentil Soup
This recipe is simple, healthy, and very tasty.
Ingredients:
∙250 g small or large lentils AGRON POIEMATA
∙1 medium onion, finely chopped
∙2 cloves garlic, finely chopped
∙1-2 carrots, sliced or diced
∙1 tomato, chopped or grated 400 g AGRON POIEMATA
∙1 bay leaf
∙1/2 cup olive oil
∙2 tbsp vinegar (red or white)
∙Salt
∙Freshly ground pepper
∙Hot water (about 1 liter, maybe more)
Instructions:
- Preparation: Rinse the lentils well in a sieve with cold water until the foam disappears. No soaking is needed.
- Sautéing: In a medium to large pot, heat half the olive oil over medium heat. Sauté the onion and garlic until soft and translucent (about 4-5 minutes). Add the carrots and continue sautéing for another 2 minutes.
- Boiling: Add the drained lentils, bay leaf, and hot water (about 1 liter initially). Once it boils, lower the heat, cover the pot (leaving a small gap), and simmer for about 20-30 minutes.
- Adding tomato: When the lentils begin to soften, add the tomato, salt, and pepper. Stir well and continue simmering for another 15-20 minutes.
- Finishing: The lentils are ready when fully tender but not mushy (unless you prefer them that way). Towards the end, add the remaining olive oil and vinegar. Stir, taste, and adjust salt/pepper if needed.
- Serving: Serve hot, ideally with a little extra raw olive oil on top and fresh bread or olives.
Enjoy!
