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Greek Lentil Soup (Fakes)
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Delicious Greek lentil soup with brown lentils, veggies, herbs, finished with olive oil and vinegar.
Ingredients:
  • 8 ounces brown lentils
  • 0.25 cup olive oil
  • 1 medium onion, minced
  • 1 large carrot, chopped
  • 1 tablespoon minced garlic
  • 1 quart water
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 pinch crushed dried rosemary
  • 1 tablespoon tomato paste
  • salt and ground black pepper to taste
  • 1 teaspoon olive oil, or to taste
  • 1 teaspoon red wine vinegar, or to taste
Instructions:
  • In a large saucepan, cover lentils with water by 1 inch. Boil for 10 minutes, then drain.
  • In a saucepan over medium heat, sauté onion, carrot, and garlic in olive oil until onion is soft, about 5 minutes. Add lentils, 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil, then simmer covered on medium-low heat for 10 minutes.
  • Mix in tomato paste and season generously with salt and pepper. Cover and simmer for 30 to 40 minutes, stirring occasionally, until lentils are tender. If needed, add more water to reach desired consistency. Finish by drizzling with olive oil and red wine vinegar before serving.

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