Greek lentil soup.
Cook time: 40 mins | Prep time: 20 mins | Serves: 8
Ingredients.
8 cups green lentils, rinsed. Can use du puy or French lentils also
2 brown onion, finely diced
4 carrots, finely diced
4 celery, sticks, finely diced
2 tablespoon olive oil
2 tablespoons salt
1.5 liters tomato passata
1.5 liters chicken stock, or make the CK broth recipe
1/2 cup parsley, finely chopped
Garnish:
feta, crumble - optional
red wine vinegar, splash
extra virgin olive oil
Method.
1. In a large casserole pot, add the lentils and fill the pot with water to cover the lentils. Bring up to a light simmer and par-cook for 10 minutes. Drain and set aside in a bowl.
2. In the same pan, add the onion, carrot, celery, olive oil, salt and saute for 10 minutes on low.
3. To the vegetables, add the lentils with the tomato passata, 700ml of water and chicken stock/broth. Bring up to a light simmer.
4. Stir and simmer for 20 minutes. Stir in the chopped parsley and check for seasoning. Lentil’s should be tender or al dente.
5. Serve with extra olive oil, feta and a splash of red wine vinegar
COOKING NOTES:
This is a large quantity because it’s perfect to meal prep and freeze into containers for easy reheat and serve dinners. You can half the recipe to feed 4 people.
Will last in the fridge for 3 days. Will last in the freezer for 3 months.