Lentil soup

By • December 5, 2016 0 Comments

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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.
Andreas Stavropoulos

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Serves 2

  • 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
  1. Let the lentils to boil with plenty of water (ratio 1: 5)
  2. 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.
  3. Add salt, pepper and optionally smoked paprika (sweet or spicy, depending on your taste)
  4. Lower the heat and simmer for 25 minutes.
  5. Add the oil and wine vinegar and cook over low heat for another 5 minutes until you have a kind of thick soup.
  6. Serve in deep bowls with a few drops of raw olive oil and balsamic vinegar

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