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Author Notes: The traditional way of preparing a lentil soup in Greece. Simple but elegant can served together with homemade bread, olives and smoked fish. The tip here is to add the olive oil at the last 5 min and not from the beginning. This way you preserve the aroma of the oil but also you achieve a thicken for your soup.
- 200 grams Lentils
- 1 piece onion
- 1 piece carrot
- 1 piece celery
- 2 pieces gloves garlic
- 2 pieces bay leaves
- 1 pinch smoked paprika
- 50 milliliters extra virgin olive oil
- 10 milliliters balsamic vinegar
- 10 milliliters wine vinegar
- 1 pinch salt
- 1 pinch pepper
- Let the lentils to boil with plenty of water (ratio 1: 5)
- Finely chop the onion, carrot,celery and tomato and together with the bay leaves and the garlic (whole, gutted, we will remove it later) add them to the pot.
- Add salt, pepper and optionally smoked paprika (sweet or spicy, depending on your taste)
- Lower the heat and simmer for 25 minutes.
- Add the oil and wine vinegar and cook over low heat for another 5 minutes until you have a kind of thick soup.
- Serve in deep bowls with a few drops of raw olive oil and balsamic vinegar