Greek Lentil Soup ©

 

 

 

 

 

This is a great favourite of mine, I grew up with it and it is full of health and energy. When we were children it was prepared for us often, and we were promised it would make us strong and tall. Lentils are full of iron! On a cold winter’s day it is perfect, “Oh so warming,” and full of taste.

 

 

 

 

 

 

 

 

 

4-6 persons

 

 

20 min preparation time

 

 

Ingredients

 

250 g  small green lentils

2-4 tbs olive oil

2 medium onions diced

3-6 cloves garlic sliced

4 medium carrots peeled and sliced

1 heaped tsp tomato puree

small bunch of Mediterranean parsley, roughly chopped

2 bay leaves

1-2 sprigs of fresh rosemary

1-2 tsp small coriander berries

3 sprigs of fresh thyme

2 tsp dried oregano

4 tbs of wine

Enough stock to cover the lentils by 3 cm and more

freshly ground black pepper

 

*Extra Olive Oil and a dash of Vinegar are optional, at the end of cooking.

 

 

Method

1. Weigh out your lentils and spread out on tray. Carefully check through for stones!

2. Place lentils in sieve and rinse lentils under cold running water.

3. Place olive oil in medium sized saucepan and add peeled diced onion, peeled sliced garlic, peeled and sliced carrots, roughly chopped Mediterranean celery, spices and herbs.

4. Sauté vegetables over a medium heat until onions are transparent, 3-5 minutes.

5. Add tomato purée and your lentils, toss in oil for two minutes.

6. Add Stock to come well above the lentils as they will swell, (3-6 cm.)You can add more stock during cooking.

7. Cook for one hour or more until lentils are soft, but not disintegrated.

8. Check for taste, add salt if necessary and freshly ground pepper. Add more liquid if necessary to get the right consistency.

9. Serve in pre-heated bowls with warm crusty bread and drizzle with virgin olive oil. Some add a little vinegar.

 

This is what you are aiming for. Perfect for a cold winter’s day!

 

Measure out lentils and spread on tray.

 

After sorting through lentils, place in sieve and rinse under cold water.

Sauté diced onions, sliced garlic sliced carrots and celery, spices and herbs in olive oil.

Sauté vegetables over a medium heat for five minutes or until onion is transparent. Add wine.

Add one heaped tsp of tomato puree, or enough to give a nice red colour to your soup.

Add rinsed lentils and toss in oil for two minutes.
Add enough water/stock to come three times the hight of you lentils in the saucepan. More water/stock, can be added later, depending on consistency.

Add 1 heaped tsp of Oregano, freshly gathered from the mountain! The best Oregano looks like this, the flower, not the leaves.
Simmer soup for one hour, or until the lentils are perfectly soft. Add more water if soup is getting too thick.

Serve in warm bowls with a drizzle of virgin olive oil, some add a dash of vinegar.

This soup is full of goodness and warming, on a cold winter’s day.

 

 

Just the thing high in the mountains, in a cosy refuge……