Greek Lentil Soup (Fakes)

Recipe View Pre-cook the Lentils: Place the lentils in a large saucepan and cover with water. Bring to a boil, then simmer for 10 minutes. Drain the lentils and set aside. (Prep time: 15 minutes)

Recipe View Sauté Aromatics: In the same saucepan, heat the olive oil over medium heat. Add the minced onion and diced carrot, and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. (Prep time: 6 minutes)

Recipe View Combine and Simmer: Add the pre-cooked lentils to the saucepan. Pour in the water, add the bay leaves, oregano, and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils are tender. (Prep time: 35 minutes)

Recipe View Enhance the Flavor: Stir in the tomato paste and season the soup with salt and pepper to taste. Continue to simmer, covered, for another 10-15 minutes, allowing the flavors to meld. If the soup becomes too thick, add more water to reach your desired consistency. (Prep time: 15 minutes)

Recipe View Serve: Remove the bay leaves before serving. Ladle the soup into bowls and drizzle generously with extra virgin olive oil and a splash of red wine vinegar. Serve warm with crusty bread for dipping, if desired. (Prep time: 2 minutes)