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Saturday, 31 January 2015

Greek Lentil Soup

Before meeting my husband, my knowledge of Greek food was very limited. I knew about moussaka, feta and baklava and that was about it. My mother in law is an amazing cook, as is my own mother, who is South African.  So I am very blessed to have had such rich influences to carry into my own family, and obviously now have a greater knowledge of Greek food!  This is a traditional soup and is wonderful on so many levels. It is really healthy, naturally gluten free and vegetarian (vegan if you serve it without feta). It is easy to prepare, delicious and finally, as another bonus, inexpensive to make.  The ingredients are simple, and each one is vitally important (as I have learnt from experience). The balsamic vinegar, in particular really finishes off the soup and gives the lentils a lift. Thank you to my generous mother in law for allowing me to use her recipe here. This is one of my husband's favourite meals.  It takes around an hour to cook, excluding preparation time.

Greek Lentil Soup (Fakes)

2 cups brown lentils
2 large onions
3 cloves of garlic
3 bay leaves
4 tablespoons Olive oil
1-2 carrots

To serve
Balsamic vinegar
Feta (optional)
Kalamata olives (optional)

1. Rinse the lentils under cold water and place into a medium-large pot.
2. Chop up the onions and garlic and grate the carrot/s. Add them to the pot with the bay leaves.
3. Add 6 cups of hot water to the pot and allow it to come to the boil. Once it has come to the boil, turn down the heat and allow it to summer away, stirring occasionally.
4. After about 30 minutes, add the olive oil. Continue to stir occasionally until lentils cooked to your liking (another 30-45ish minutes).
5. Dish up the soup and drizzle balsamic vinegar over it. Add salt to taste. Serve with feta, Kalamata olives and bread. Enjoy x

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