Author Notes
A simple Greek lentil soup with only one direction to follow. Seriously! —Ala Lemon
Ingredients
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250 grams
lentils (½ cup lentils)
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1 liter
water (4 cups - 750ml / 3½ cups if you're using a pressure cooker)
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1
onion, chopped
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1
clove garlic, minced
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1
tomato, grated (or 2 tbsp canned chopped tomatoes)
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3 tablespoons
olive oil
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1½ tablespoons
vinegar (or more, to taste)
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Salt & pepper
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1
bay leaf
Directions
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Optional: sort your lentils to make sure there aren’t any small stones left. Rinse the lentils and let them soak for a couple of hours in lukewarm water before cooking.
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Put all the ingredients together in a saucepan and cook for 45mn to 1 hour over medium heat, until the lentils are cooked.
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If you use a pressure cooker, the soup will be ready in 20 minutes.
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I serve mine with a handful of plum black olives, such as Volos.
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Find more recipes on my blog http://alalemon.com
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