← Nouns Cooking · Greek

Ingredients

• 500 g brown or green lentils, rinsed
• 100 ml extra virgin olive oil, plus extra to serve
• 1 Onion, finely chopped
• 1 Carrot, diced
• 3 cloves Garlic, chopped
• 2 Bay leaves
• 1 tbsp tomato paste (or 200 g tinned tomatoes)
• 1 tsp Dried oregano
• 1.5 l Water
• 2 tbsp red wine vinegar, to serve
• salt and black pepper

Method

1. Put the lentils in a pot, cover with water, bring to the boil for 5 min, then drain. This removes some of the scum and makes the soup cleaner.
2. Heat the oil in the same pot over medium heat and cook the onion and carrot for 6–8 min until soft. Add the garlic and bay leaves for 1 minute.
3. Stir in the tomato paste for 1 minute, then add the lentils, oregano and the water. Bring to the boil, lower the heat and simmer, partly covered, for 30–35 min, until the lentils are soft and the soup is thick.
4. Season well with salt and pepper and remove the bay leaves. Serve with a splash of vinegar in each bowl, a drizzle of olive oil, and olives, feta or bread on the side.

Tips

• The vinegar is not optional in Greece: it brightens the earthy lentils, so add a little and taste.
• The soup thickens as it stands; loosen leftovers with a splash of hot water.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes