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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
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Ingredients Method

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

Method
 

  1. In a large pot heat olive oil over medium heat. Add garlic, onion, carrot and celery and cook translucent, about 5 minutes.
  2. Rinse and pick out lentils, then pour into the pot.
  3. 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.
  4. 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.
  5. To serve, drizzle with 1 teaspoon olive oil and red wine vinegar to taste. Top with freshly grated Parmesan cheese