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
Ingredients
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200 grams
Lentils
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1 piece
onion
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1 piece
carrot
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1 piece
celery
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2 pieces
gloves garlic
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2 pieces
bay leaves
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1 pinch
smoked paprika
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50 milliliters
extra virgin olive oil
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10 milliliters
balsamic vinegar
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10 milliliters
wine vinegar
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1 pinch
salt
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1 pinch
pepper
Directions
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Let the lentils to boil with plenty of water (ratio 1: 5)
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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.
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Add salt, pepper and optionally smoked paprika (sweet or spicy, depending on your taste)
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Lower the heat and simmer for 25 minutes.
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Add the oil and wine vinegar and cook over low heat for another 5 minutes until you have a kind of thick soup.
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Serve in deep bowls with a few drops of raw olive oil and balsamic vinegar
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