Lentil soup (fakes)
Lentil soup (fakes)
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Διατροφική αξία ανά μερίδα
Lentil soup (fakes)
Υλικά
- 500 g lentils
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 1 carrot, thinly sliced
- 1 celery stalk, finely chopped
- 2 ripe tomatoes, grated
- 100 ml extra virgin olive oil
- 1 pinch dried oregano
- Salt
- Freshly ground black pepper
For serving
- Vinegar
- Olives, pickled vegetables, or grilled smoked herring (optional)
Εκτέλεση
Carefully clean the lentils, removing any small stones or foreign particles. Rinse them thoroughly and allow them to drain in a colander.
Place the lentils in a pot and add cold water, enough to cover them by at least 2-3 finger widths.
Once the lentils come to a boil, add the onion, garlic, bay leaf, carrot, and celery. Stir and allow the soup to simmer over medium-low heat. Skim off any foam that forms, if necessary.
After about 20 minutes, add the grated tomatoes and stir.
Next, add the olive oil, which will help the soup thicken and develop a rich, velvety texture.
Season with salt and pepper, add the oregano, and continue cooking over low heat until the lentils are tender and the soup has thickened.
Taste and adjust the seasoning if needed.
Remove from the heat and allow the lentil soup to rest for a few minutes before serving.
Serve warm with a drizzle of vinegar and, if desired, accompany with olives, pickles, grilled smoked herring, or other traditional Greek side dishes.
Always start cooking legumes with cold water.
The secret to a flavorful and perfectly thickened lentil soup is slow cooking over low heat. The olive oil is added during cooking so it can blend with the rest of the ingredients and create a rich, silky, and naturally sweet sauce.
