Lentil Soup – Greek Style
a recipe that serves 6-8 by
Ingredients:
1 lb brown lentils
1/3 cup olive oil, additional oil for serving
3 garlic cloves, minced
1 small onion, chopped finely
1 large carrot, finely chopped
1 celery stalk, finely chopped
10 cups water
1/4 teaspoon dried oregano
1/4 teaspoon or less crushed dried rosemary
2 tablespoon tomato paste
2 teaspoons salt
1/2 teaspoon ground pepper
2 tablespoons red vinegar, additional vinegar for serving
Directions:
1. In a medium to large pot, place lentils, cover with water, pot should be 1/2 lentils and 1/2 water, bring to a boil on medium-high heat. Cook covered for 10 minutes, then drain lentils into a strainer.
2. In a large stock pot sprayed with pam, add olive oil, and place over medium heat. Add garlic, onion, celery and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. Add lentils, 9 cups of water, oregano, and rosemary. Bring to a boil and reduce heat to medium-low, cover and simmer for 10 minutes.
4. Add tomato paste, salt and pepper. Raise heat again and bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Add additional water if the soup becomes too thick.
5. Add vinegar, continue simmering soup covered for an additional 10 minutes or until lentil are soft.