It seemed like a good dinner for a chilly day and fortunately I had all of the staples on hand. It contains lentils, one of my favourite legumes, which are high in protein and fibre. I prepared the recipe as written below, substituting a can of diced tomatoes for tomato paste. The recipe make a large pot, which I'm looking forward to eating all week long.
Greek Lentil Soup (Fakes)
(based on: Diana Moutsopoulos' recipe)
- olive oil
- 1 onion (chopped)
- 6 cloves garlic (chopped)
- 3 carrots (sliced)
- 1 can diced tomatoes
- 2 cups lentils
- 1 L water
- vinegar (I used balsamic; to taste)
- salt, black pepper (to taste)
- pinch of oregano, pinch of rosemary, 2 bay leaves
|some of the staple ingredients|
- Wash lentils and put in a saucepan, covered by an inch of water. Boil, then turn down to simmer. Cook until lentils have softened, adding more water if necessary.
- In a large soup pot, fry the onions and garlic in a bit of olive oil. Add 1 L of water, carrots, tomatoes, and lentils when ready, all the while simmering. Season with vinegar, salt, pepper, oregano, and bay leaves.
Hope you enjoy this hearty and healthy soup!