Greek Lentil Soup
There are many recipes for lentil soup, but I chose this one because it is easy to make, and the red wine vinegar and olive oil added after serving provide a nice flavor punch.
Inspired by Diana Moutsopoulos — Serves 6
8 oz. Brown Lentils
2 Tbsp. Olive Oil
1 Tbsp. Garlic, minced
1 medium Onion, minced
1 large Carrot, chopped
1 quart Water
1 pinch Oregano, dried
1 pinch Rosemary, dried
2 Bay leaves
1 Tbsp. Tomato Paste
Salt and Pepper, to taste
1 tsp. Olive Oil, to taste
1 tsp. Red Wine Vinegar, to taste (optional)
Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook until tender, about 10 minutes; drain.
Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart of water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Stir in tomato paste and season with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.
Drizzle with 1 teaspoon olive oil and red wine vinegar to taste
We commonly call lentils either a legume or a dried bean but the correct terminology for this category of food is a pulse. Technically legumes are edible plants that grow in pods, and pulses are edible seeds inside those pods that are harvested and dried. With plant based eating becoming very popular, you will probably hear the term pulse more often.