Greek cuisine · Soups & Stews

Lentil Soup with Vinegar

Brown lentils cooked with bay leaf and plenty of garlic, woken up at the table with sharp red wine vinegar.

Ingredients · for 4 servings

• 300 g brown lentils
• 2 onions
• 6 garlic cloves
• 2 carrots
• 3 tbsp tomato paste
• 3 bay leaves
• 1 tsp dried oregano
• 100 ml olive oil
• 4 tbsp red wine vinegar
• Salt, pepper

Instructions

1. Rinse the lentils in a sieve under cold water, cover with water in a pot, bring to a boil once, and drain off the cloudy water — this removes the bitterness.
2. Finely dice the onions, cut the carrots into small cubes, and thinly slice the garlic.
3. Heat half the olive oil in a pot, sauté the onions and carrots for 7 min., add the garlic and tomato paste, and cook for 1 min. until dark red.
4. Add the lentils, bay leaves, and 1.2 l water and simmer covered for 30–35 min. until the lentils are tender and just bursting.
5. Only now add salt, crumble in the oregano between your fingers, and let the soup reduce uncovered for 5 min. to the desired thickness.
6. Remove the bay leaves, stir in the remaining olive oil, and serve in deep bowls, adding the red wine vinegar spoon by spoon at the table.