Lentil Soup

A conversation between friends...

You are adding tomato to the Lentil soup?

Why shouldn't I?

Because it is not as tasty with tomato!

It is very tasty with tomato!

No, Tomato will just overpower all the rest of the taste in the soup!!

Do we have to act like we are in a hospital to eat them plain like that?

Put a potato in the soup and you will see how nice it will be!

OK! I'll humour you!

And I did humour him and did not add tomato in the soup. But to be honest just to be on the safe side I fried some sausages to eat with the soup.

But really it was not needed. The wonderful Lentils from the Feneos area by Dikotylon and a few other ingredients made an excellent soup.

Added onions and garlic. I also added some nice home made chicken stock and some herbs from the garden and it turned out great! I served it with some grape molasses but they were not really needed. Better to add some good vinegar!

Let's see what we will need!

Diffuculty: 1 of 3

Duration:50 minutes

Serves:8 people

Ingredients

500 g lentils

5 tblsp. olive oil and extra for serving

2 medium white onions cut in thin slices

3 carrots cut in thin slices

1 medium potato cut in 1 cm cubes

4 cloves of garlic whole

5 laurel leaves

10 springs of thyme

1 tsp of dried coriander

1 pinch cayennes pepper

2 litres of chicken stock

1 tsp salt

Some white sausages, fried, to serve.

Method

Wash and drain the lentils

In a pot we add the olive oil and the onions, carrots, garlic, herbs and spices.

Saute for 10 minutes for the veggies to become translucent.

Add the lentils and the stock.

Simmer till the soup is ready.

remove the thyme springs.

Serve with extra virgin olive oil, the sausages and some good vinegar.

If we want the soup a bit creamier we can pass some of it through the blender and add it back to the pot!

Lentil Soup

Ingredients

Method

Leave your comments