Lentil Soup


Probably the most common vegetable dish in Greece — a lentil soup, very tasty, healthy, rich in calcium and protein. I suggest one of the options for its preparation.


0.5 kg of lentils

2 large onions, finely chopped

2 — 3 garlic cloves, finely chopped

1-2 bay leaves

Salt, pepper


1 tbsp tomato paste

2 tomatoes, finely chopped

1 tbsp vinegar

Little flour

Olive oil


1. Look over carefully the lentils and wash very good with plenty of water.

2. Put the lentils in a saucepan with cold water (at the rate of 0.5 kg of lentils to 4 kg of water) and bring to a boil. Remove the foam — it is better to use a wooden spoon!

3. Add the onion, garlic, bay leaf.

4. Remove the foam and add the oregano, pepper, salt, 3 tablespoons of olive oil. Be sure to try the taste.

5. Cook the lentils simmered about half an hour. If necessary, add very hot water. The soup should not be liquid, but not too thick.

6. Then add the tomatoes and tomato paste and continue to cook the soup to simmer for another 10 minutes. (I prefer to add the tomatoes grated, without the tomato paste. It turns out very tasty.)

7. Separately, pour vinegar on a plate, add a little flour, mix well and put the mixture into the soup. Continue to cook the lentils for another 5 minutes.

8. Serve with onion.

Bon Appetit!


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