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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is the version of lentil soup from Cyprus that my grandma used to make. It is very similar to the Greek one, and it is fully vegan. Ingredients:
2 cups dried lentils |
5 cups water (add more if you want it more liquidy) |
1/2 cup of finely diced tomato (optional) |
1 large onion, finely chopped |
1 small garlic clove, finely diced |
4 stalks celery, chopped |
2 large carrots, chopped |
1 teaspoon dried oregano (optional, if you added tomatoes) |
3 bay leaves |
2 tablespoons salt |
1 tablespoon black pepper |
1/4 cup olive oil |
1/4 cup red wine vinegar |
Directions:
1. Add the lentils, water, salt and bay leaves in a heavy-bottom pot and bring to boil on medium heat.
2. When water boils, lower temperature and add the rest of the ingredients, except the red wine vinegar and olive oil.
3. Heat semi-covered for 1.5 hours, mixing occasionally (be careful, lentils sometimes stick on the bottom of the pot).
4. Add the vinegar and olive oil, mix, and heat uncovered for 10 more minutes. Your soup should be done.
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