Lentils Soup

Lentils Soup

Region: Greece

Lentil soup can range from superhearty to watery and tasteless. This soup is the best of both worlds: filling and flavorful, yet light and vegetarian.

Ingredients

500g lentil

1 onion sliced

2 garlics chopped

2 tomatoes chopped

1/2 cup of extra virgin olive oil

1 small cup of vinegar

2 dried bay leaves

Salt, pepper

 

Directions

Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes.

Add the onion and cook, stirring occasionally, about 10 minutes. Stir in the garlic and cook about 1 minute. Season with several generous pinches of salt and pepper.

Add the chopped tomatoes with their juices, lentils, bay leaf and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils are soft, about 15 minutes more.

Taste and then stir in the vinegar.

Lentil soup can range from superhearty to watery and tasteless. This soup is the best of both worlds: filling and flavorful, yet light and vegetarian.

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