This dish is an all-time-classic since every Greek in the world have eaten it all his/her life. Consisting of many vitamins and mainly iron, the traditional Lentil Soup continues our summer tribute – even if I know that summer is gradually fading away – for light and easy recipes. The trick in this dish is to have the lentils cleaned and drained, but also to put them in the pot with the water immediately without waiting for the water to boil. Basic ingredients you shouldn’t forget are the onion and garlic cloves but also the laurel leaves which you will have to remove at the end. You can also add some tomato sauce in the soup for extra taste, but I avoid it because tomato sauce tends to dominate with its taste. Don’t forget the sardines, maybe some nice tzatziki, the feta (!) and whatever small meze (Greek tapas) you want to serve it with. We will talk about meze to another post!
1 glass of brown lentil, washed and drained
1/3 cup olive oil
2-3 laurel leaves
fresh grounded black pepper
1 whole white onion pilled
3-4 garlic cloves pilled
In a medium pot fill half of it with water and start boiling it. Pour in the washed and drained lentil and let it boil for about 20 – 30 minutes in low heat along with the pilled whole onion and the garlic cloves. The trick here is not to put any spices yet, not until it is soft enough.
Try the lentil and when you see it is soft put in the spices (laurel, salt, peppers and oregano) and the olive oil. Boil it for 5 more minutes. Take out the onion and smash it in a food processor. Pour it back in the pot and let the soup rest.
You can serve it with some canned sardines, Greek Kalamata olives, some beet root salad and garlic bread!