Lentil Soup

SERVINGS 5

PREPARATION TIME 40 MINUTES

INGREDIENTS

1. 500g small lentils
2. ½ cup extra virgin olive oil
3. 2 onions, finely chopped
4. 2 garlic cloves, finely chopped
5. 2 grated carrots
6. 2 medium tomatoes, finely chopped
7. 2 heaping tablespoons tomato paste
8. 2 bay leaves
9. A pinch of oregano
10. Salt and freshly ground black pepper

INSTRUCTIONS

1. Rinse the lentils and boil them in plenty of water for 5 minutes, then drain.
2. Heat 3-4 tablespoons of the total olive oil and sauté the onion for about 3 minutes.
3. Add the garlic and carrot, and stir to coat them with the oil. Add the tomato paste and rub it on the bottom of the pot.
4. Add the lentils, tomatoes, bay leaves, and hot water to cover the ingredients.
5. Cover the pot and simmer for about 25 minutes over low heat to allow the ingredients to thicken. Season with salt and pepper at the end, then add the remaining olive oil from the ½ cup gradually, stirring with a wooden spoon over low heat to help the lentils thicken.
6. At the end, add 2 tablespoons of vinegar and sprinkle with a little oregano. Taste and adjust the seasoning if needed.