Greek Lentils With Olive Oil

Instructions

1. Step 1

   Place the lentils in a sieve, remove any debris, and rinse thoroughly under cool running water.

   Ingredients used: 300.0 gr Lentil

   Cookware: sieve

2. Step 2

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

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Carrot, 100.0 gr Celery, 30.0 ml Extra Virgin Olive Oil, 180.0 gr Onion

   Cookware: pot, wooden spoon

3. Step 3

   Add the garlic, tomato paste, and oregano. Stir over medium heat until fragrant and the tomato paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 9.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: pot, wooden spoon

4. Step 4

   Add the rinsed lentils, tomatoes, water, bay leaves, salt, and black pepper. Stir to combine.

   Ingredients used: 2.0 piece Bay Leaf, 1.0 gr Black Pepper, 8.0 gr Salt, 400.0 gr Tomato, 1200.0 ml Water

   Cookware: pot, wooden spoon

5. Step 5

   Bring the soup to a boil over high heat. Reduce to low heat, partially cover, and simmer until the lentils are tender.

   Timer: 35 min (fixed)

   Cookware: pot, wooden spoon

6. Step 6

   Remove the bay leaves. Stir in the red wine vinegar and the remaining 2 tbsp (30 ml) olive oil, then simmer over low heat.

   Timer: 2 min (fixed)

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

   Cookware: pot, wooden spoon

7. Step 7

   Remove the pot from the heat and let the lentils rest briefly before serving.

   Timer: 5 min (fixed)

   Cookware: pot