Easy Lentil Soup Recipe
Inspired by the Greek "Fakes" lentil soup recipe this vegetable soup with lentils is served with freshly grated parmesan, olive oil and a drizzle of red wine vinegar for the most deliciously velvety flavorful lentils
Ingredients
- 1 cup brown lentils
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 large carrot, chopped
- 3 celery stalks, chopped
- 1 quart water
- 2 tbsp tomato sauce
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 2 2 bay leaves
- salt & pepper to taste
Ingredients for Serving
- 1/4 cup freshly grated Parmesan cheese
- 1 tsp red wine vinegar
- 1 tsp olive oil
Instructions
- In a large pot heat olive oil over medium heat. Add garlic, onion, carrot and celery and cook translucent, about 5 minutes.
- Rinse and pick out lentils, then pour into the pot.
- Add oregano, rosemary, and bay leaves and salt and pepper to taste. Add water and bring to a boil. Reduce heat to medium-low and continue to cook.
- Stir in tomato paste. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.
- To serve, drizzle with 1 teaspoon olive oil and red wine vinegar to taste. Top with freshly grated Parmesan cheese