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Greek Lentil Soup

A community recipe by RANjacqui

Not tested or verified by Nigella.com

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Introduction

This is a fabulous soup that's easy to make and filling enough to be a meal in itself.

Ingredients

Serves: 8-10

Metric Cups

2 sticks celery (chopped)
2 onions (diced)
2 carrots (diced)
500 millilitres brown lentils
2 tablespoons olive oil
2 cloves garlic
2 tablespoons tomato paste
2 bay leaves
2 dried oregano (or rigani)

2 sticks celery (chopped)
2 onions (diced)
2 carrots (diced)
18 fluid ounces brown lentils
2 tablespoons olive oil
2 cloves garlic
2 tablespoons tomato paste
2 bay leaves
2 dried oregano (or rigani)

Method

Greek Lentil Soup is a community recipe submitted by RANjacqui and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the olive oil in a soup pot and saute all the vegetables until the onions soften. Add the tomato paste, bay leaves, oregano and lentils and stir for a couple of minutes. Add boiling water to come about 5 cms above the level of the ingredients in the pot, turn down to a simmer, and simmer for about an hour until lentils are soft (stir occasionally and you will probably have to add more water as the lentils absorb it). Season with salt and plenty of ground black pepper. Serve with a small jug of white vinegar for each person to add a couple of teaspoons to their bowl.