Greek Lentil Soup

Instructions

1. Step 1

   Dice the onion, carrots, and celery, then mince the garlic. Pick over the lentils, rinse them thoroughly under cool water, and drain.

   Cookware: Chef Knife, colander, cutting board

2. Step 2

   Heat 2 tbsp (30 ml) of the olive oil in the large pot over medium heat. Add the onion, carrots, and celery and cook until softened, stirring occasionally.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 2.0 piece Celery Stalk, 30.0 ml Extra Virgin Olive Oil, 1.0 piece Yellow Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic, tomato paste, and oregano. Cook over medium heat, stirring continuously, until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

4. Step 4

   Add the lentils, tomatoes, water, and bay leaves. Increase to high heat and bring the soup to a boil.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 400.0 gr Canned Tomato, 250.0 gr Lentil, 1400.0 ml Water

   Cookware: large pot, wooden spoon

5. Step 5

   Reduce to low heat, partially cover, and simmer until the lentils are tender, stirring occasionally.

   Timer: 30 min (fixed)

   Cookware: large pot, wooden spoon

6. Step 6

   Remove the bay leaves. Stir in the salt and black pepper, then simmer over low heat for 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 6.0 gr Fine Salt

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the pot from the heat. Stir in the red wine vinegar and the remaining 1 tbsp (15 ml) olive oil, then rest briefly before serving.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 30.0 ml Red Wine Vinegar

   Cookware: large pot, wooden spoon