150g green or brown lentils
1 medium carrot – chopped
Half a tin of chopped tomatoes
1 medium onion chopped
3 cloves garlic – sliced
1 tablespoon tomato puree
2 bay leaves
Greek olive oil – 2 tablespoons
salt & pepper to taste
Vinegar (red or cider vinegar)
Put the lentils in a pan with 500ml of water. Place the pan over a high heat and boil for 10 minutes.
Switch off the heat and remove the pan, Strain the lentils into a colander. Rinse with water from the tap to ensure that all the scum has been washed away. Give your pan a rinse also, so its clean.
Now you are ready for the nest step: – add 1 litre of cold water to your pan, then the lentils and the rest of the ingredients (chopped onion/garlic, bay leaves, chopped carrot, half a tin of chopped tomatoes, 1 tablespoon of tomato puree, 2 tablespoons of olive oil, half a teaspoon of salt, lots of pepper).
Bring to the boil, turn the heat to low, cover with the lid and let cook for 40 minutes until the lentils are soft.
After 40 minutes the lentils should be soft…now, turn the heat up to medium, remove the lid and cook for a further 10 minutes until the soup has thickened.
After 10 minutes – switch off the heat. Add a tablespoon of vinegar to your soup, discard the bay leaves and serve.