Reprinted with permission from The Greek Slow Cooker by Eleni Vonissakou, Page Street Publishing Co. 2019. Photo credit: Eleni Vonissakou and Constantina Papageorgiou. —Food52
(450g) large brown lentils
(960ml) hot vegetable stock
(960ml) hot water
medium onion, minced, or halved if you want to remove it later
(45ml) olive oil
(15 ml) tomato paste
Red wine vinegar, crusty bread, and feta cheese, to serve
In This Recipe
Combine the lentils, vegetable stock, water, onion, olive oil, tomato paste, bay leaf, salt, cumin and pepper in the slow cooker insert and stir well.
Cook on low for 6 to 7 hours, or until the soup is thick and the lentils are starting to fall apart. For a long while it will look like water with lentils in it, but suddenly it will look like soup. Wait for that.
Remove and discard the bay leaf and serve with a good splash of red wine vinegar (or two!), lots of crusty bread and lots of feta cheese. Personally, I like to crumble feta on top so that it imparts its flavor into the soup. Don’t skip it for this recipe!