Lentil Soup with Bay Leaves and Carrot

Name: Lentil Soup with Bay Leaves and Carrot
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams lentils; 1/2 cup olive oil; 1 onion, finely chopped; 1 carrot, peeled and finely chopped; 3 cloves garlic, finely chopped; 1 tablespoon tomato paste or 1 can crushed tomatoes; 3-4 bay leaves; 6 1/3 cups boiling water (1.5 liters); 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon oregano; 1 tablespoon vinegar per serving

I❤to Cook by Rania @ourania1976

Hagen Deutschland

One of the most delicious and nutritious dishes of Greek cuisine.

I❤to Cook by Rania @ourania1976

Hagen Deutschland

One of the most delicious and nutritious dishes of Greek cuisine.

Saved

Ingredients

45 minutes

4 servings

250 gramslentils
1/2 cupolive oil
1onion, finely chopped
1carrot, peeled and finely chopped
3 clovesgarlic, finely chopped
1 tablespoontomato paste or 1 can crushed tomatoes
3-4bay leaves
6 1/3 cupsboiling water (1.5 liters)
1 teaspoonsalt
1 teaspoonpepper
1 teaspoonoregano
For serving
1 tablespoonvinegar per serving

Saved

Steps

45 minutes

1

Pour the lentils onto a platter and clean them of any small stones.
2

Rinse them in a colander under cold running water. Then drain them.
3

In a pot, add the olive oil, onion, carrot, and garlic, and sauté for 2-3 minutes, stirring with a spoon. Then add the lentils. Stir and let cook for another 1-2 minutes.
4

Add the tomato paste or crushed tomatoes and sauté for another 2 minutes.
5

Pour in the boiling water, salt, pepper, oregano, and bay leaves. Simmer on medium to low heat with the lid on for 40-45 minutes, depending on how thick you want the soup.
6

Serve hot or at room temperature. It's equally delicious. Accompany the soup with fresh warm bread, olives, pickles, and smoked trout or sardines. Add 1 tablespoon of vinegar to each bowl when serving.
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