Lunch · Mediterranean
Greek lentil soup (fakes)
A thick brown lentil soup with tomato, oregano and a splash of vinegar, a Greek batch-cook staple.
- Serves
- 4
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 4 bowls- 250 g dried brown lentils
- 2 tbsp olive oil
- 150 g onion, diced
- 100 g carrots, diced
- 3 garlic cloves, sliced
- 30 g tomato paste
- 1200 ml vegetable broth
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
Rinse the lentils.
Heat the oil in a large pot and cook the onion, carrot and garlic for 5 minutes. Stir in the tomato paste for 1 minute.
Add the lentils, broth and oregano, bring to a boil and simmer, partly covered, for 30 to 35 minutes, until the lentils are tender.
Stir in the vinegar, salt and pepper. Keeps 5 days in the fridge.