Ingredients 1 cup lentils 1 large onion chopped 3 cloves garlic pressed 1 – 2 carrots washed and sliced 3 – 4 stalks of celery washed and chopped 2 teaspoons tomato paste 3 laurel leaves 4 – 5 tablespoons olive oil Salt Vinegar, optional Feta cheese, optional
Wash the lentils, strain them and place them in pot with 5 – 6 cups cold water. Add the onion, carrot, celery, garlic, tomato paste and Lauren leaves. Simmer for about 45 minutes. Check that the lentils are soft and add the olive oil and salt. Let them simmer for 5 – 10 minutes longer until the soup thickens somewhat.
Serve in soup plates and if liked you can add a little vinegar and/or crumbled feta cheese.
Serve hot with fresh crusty bread, a green salad, Kalamata olives and an extra piece of feta cheese on the side sprinkled with a little olive oil and dry oregano.