Name: Greek Lentil Soup (Fakes)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Brown lentils - 8 ounces; Olive oil - ¼ cup; Onion, minced - 1 medium; Carrot, chopped - 1 large; Minced garlic - 1 tablespoon; Water - 1 quart; Bay leaves - 2; Dried oregano - 1 teaspoon; Crushed dried rosemary (Optional) - 1 pinch; Tomato paste - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Olive oil, or to taste - 1 teaspoon; Red wine vinegar, or to taste (Optional) - 1 teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Greek Lentil Soup (Fakes)

1. Brown lentils - 8 ounces

2. Olive oil - ¼ cup

3. Onion, minced - 1 medium

4. Carrot, chopped - 1 large

5. Minced garlic - 1 tablespoon

6. Water - 1 quart

7. Bay leaves - 2

8. Dried oregano - 1 teaspoon

9. Crushed dried rosemary (Optional) - 1 pinch

10. Tomato paste - 1 tablespoon

11. Salt and ground black pepper to taste - 1 tablespoon

12. Olive oil, or to taste - 1 teaspoon

13. Red wine vinegar, or to taste (Optional) - 1 teaspoon

How to cook deliciously - Greek Lentil Soup (Fakes)

1. Stage

Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.

2. Stage

Heat olive oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour in lentils, then add 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil. Cover and reduce heat to medium-low; simmer for 10 minutes.

3. Stage

Stir in tomato paste; season with salt and pepper. Cover and simmer, stirring occasionally, until lentils have softened, 30 to 40 minutes. Add additional water if soup becomes too thick. Drizzle with olive oil and red wine vinegar to serve. Buckwheat Queen