Greek Lentil Soup
There are many ways to make a great lentil soup, but this Greek version is a favorite because of its simplicity and zingy flavor. For a plant-based soup, you can't do much better than lentils.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped small, about 1 cup
- 6 large cloves garlic, minced
- 2 large stalks celery, finely chopped
- 1 1/2 tsp salt
- 6 cup vegetable broth
- 1 lb brown lentils, rinsed and soaked in water for several hours
- 3 tbsp red wine vinegar
- 2 tbsp tomato paste
- 1 dried bay leaf
- Zest and juice from one lemon, optional
Instructions
- Heat olive oil in a large pot over low heat. Add onions, celery, garlic, and a teaspoon of salt. Stir then cook for about 10 minutes, or until the vegetables have started to soften. Add the vegetable broth to the pot. Stir in lentils, vinegar, tomato paste, and bay leaf. Bring to a boil then reduce heat and simmer for about 30 minutes or until the lentils are soft. Taste and adjust seasonings. Remove bay leaf. Ladle into bowls and serve with a drizzle of olive oil and another splash of vinegar.
