Fakes: Greek lentil soup with bay and vinegar

Ingredients

For 1 serving

• Lentils80 g
• Onion60 g
• Carrots60 g
• Garlic1 clove
• Tomato paste15 g
• Bay leaves1 g
• Red wine vinegar10 ml
• Extra virgin olive oil10 g
• Rye bread1
• Black olives5
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

In season: October – March

Method

1. Rinse the lentils in a sieve. Finely chop the onion, peeled carrot and garlic.
2. Heat half the extra virgin olive oil in a pan over medium heat and fry the vegetables for 4 minutes, until the onion is translucent.
3. Add the lentils, tomato purée, bay leaf and about six times the lentils' volume in water; bring to the boil and simmer over medium-low heat, half covered, for 35 minutes, until the lentils are tender and the soup is thick.
4. Salt only at the end, as early salt toughens the lentil skins, add black pepper and adjust the thickness with a little hot water; remove the bay leaf.
5. Serve the soup with a splash of red wine vinegar, the remaining raw oil, the black olives and the rye bread.