2 tbsp Olive Oil
1 Medium Onion, Chopped
2 Carrots, Chopped
2 Celery Sticks, Chopped
2 Garlic Cloves, Thinly Sliced
2 Bay Leaves
¼ tsp Red Chilli Flakes
1 tsp Cumin Powder
1 cup Green Lentils, Washed and Soaked for 2 hours
500 ml Vegetable Stock
400 g Canned Tomatoes
500 ml Water
Salt, To Taste
¼ tsp Black Pepper Powder
1
Heat olive oil in a large pot over medium heat.
2
Saute the onion, carrot, and celery for 4-5 minutes until softened.
3
Add the garlic cloves, bay leaves, red chili flakes, and cumin powder. Mix everything together.
4
Add the green lentils, vegetable stock, canned tomatoes, and water. Mix everything together.
5
Cover the pot and simmer over low heat for 45 minutes.
6
After 45 minutes, check if the lentils are cooked and give everything a final mix.
7
Season the Greek lentil soup with salt and black pepper. Mix everything together and serve.
Ingredients
2 tbsp Olive Oil
1 Medium Onion, Chopped
2 Carrots, Chopped
2 Celery Sticks, Chopped
2 Garlic Cloves, Thinly Sliced
2 Bay Leaves
¼ tsp Red Chilli Flakes
1 tsp Cumin Powder
1 cup Green Lentils, Washed and Soaked for 2 hours
500 ml Vegetable Stock
400 g Canned Tomatoes
500 ml Water
Salt, To Taste
¼ tsp Black Pepper Powder