Author Notes
A simple Greek lentil soup with only one direction to follow. Seriously! —Ala Lemon
Continue After Advertisement
Ingredients
-
250 grams
lentils (½ cup lentils)
-
1 liter
water (4 cups - 750ml / 3½ cups if you're using a pressure cooker)
-
1
onion, chopped
-
1
clove garlic, minced
-
1
tomato, grated (or 2 tbsp canned chopped tomatoes)
-
3 tablespoons
olive oil
-
1½ tablespoons
vinegar (or more, to taste)
-
Salt & pepper
-
1
bay leaf
Directions
-
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.
-
Put all the ingredients together in a saucepan and cook for 45mn to 1 hour over medium heat, until the lentils are cooked.
-
If you use a pressure cooker, the soup will be ready in 20 minutes.
-
I serve mine with a handful of plum black olives, such as Volos.
-
Find more recipes on my blog http://alalemon.com
See what other Food52ers are saying.