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Cook time
7 minutes
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Serves
4
Author Notes
Reprinted with permission from The Greek Slow Cooker by Eleni Vonissakou, Page Street Publishing Co. 2019. Photo credit: Eleni Vonissakou and Constantina Papageorgiou. —Food52
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Ingredients
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1 pound
(450g) large brown lentils
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4 cups
(960ml) hot vegetable stock
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4 cups
(960ml) hot water
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1
medium onion, minced, or halved if you want to remove it later
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3 tablespoons
(45ml) olive oil
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1 tablespoon
(15 ml) tomato paste
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1
bay leaf
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1 teaspoon
kosher salt
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1 teaspoon
powdered cumin
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1/2 teaspoon
black pepper
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Red wine vinegar, crusty bread, and feta cheese, to serve
Directions
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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.
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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.
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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!
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