Categories
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Lentil Soup |
Tips: Lentils do not need soaking, so they make
an easy option for a quick meal. The
secret of good lentil soup is to be generous
with the olive oil.
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Yield:6-8
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INGREDIENTS: |
| 1 |
onion, thinly sliced |
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| 2 |
garlic cloves, sliced into thin matchsticks |
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| 1 |
carrot, sliced into thin discs |
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| 4 cups |
hot water |
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| 2 tbsp |
roughly chopped fresh herb leaves, to garnish |
|
| 1 1/4 cups |
brown-green lentils, preferably the small variety |
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| 2/3 cup |
extra virgin olive oil |
|
| 14 oz can |
chopped tomatoes |
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DIRECTIONS:
- Rinse the brown-green lentils thoroughly, drain them and put them in a large pan with cold water to cover.
- Bring the water to boil and boil for 3-4 minutes. Strain, discarding the liquid, and set the lentils aside.
- Wipe the pan clean and add the extra virgin olive oil. Place it over medium heat until hot and then add the thinly sliced onion and saute until translucent.
- Stir in the sliced garlic, then, as soon as it becomes aromatic, return the lentils to the pan.
- Add the carrot, tomatoes, tomato puree and oregano. Stir in the hot water and a little ground black pepper to taste.
- Bring the soup to the boil, then lower the heat, cover the pan and cook gently for 20-30 minutes, until the lentils feel soft but have not begun to disintegrate.
- Add salt, if required, and the chopped herbs before serving.
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